Hamantaschen
2 eggs
1/2 cup oil
1/4 cup sugar
1/2 teaspoon vanilla extract
Mix together
Add to mixture
2 cups flour
1/2 teaspoon baking powder
1/4 teaspoon kosher salt (regular salt is also good)
Optional: for brown cookies: add 2 teaspoons cocoa and 2 teaspoons coffee diluted in a bit of hot water to dissolve (coffee gives it the darker color)
Optional: you can add 1/2 cup chocolate chips
Mix well
Ready to shape, no refrigeration needed, no need to let dough rise
Roll out dough 1/4 inch thick, use a 3-inch cookie cutter to shape
Add 1 teaspoon or less of any filling you like, example: jelly, jam, chocolate cream
Note: Do NOT put more than one teaspoon of filling, as it will spill out and opens the hamantaschen
Pinch ends together and gently push all side tops inward so they lean on the filling, this will make the hamantaschen stay in shape during baking
Bake at 350 degrees Fahrenheit or 175 Celsius for 10 to 12 minutes, don’t over bake
Irresistible Soft Cookie
2 eggs
1/2 cup oil
1/4 cup sugar
1/2 teaspoon vanilla extract
Mix together
Add 2 cups flour
1/2 teaspoon baking powder
1/4 teaspoon kosher salt (regular salt is also good)
Optional: for brown cookies: add 2 teaspoons cocoa and 2 teaspoons coffee diluted in a bit of hot water to dissolve (coffee gives it the darker color)
Optional: you can add 1/2 cup chocolate chips
Mix well
Ready to shape, no refrigeration needed, no need to let dough rise
Roll out 1/4 inch thick, use a 3-inch cookie cutter to shape
Note: if you want thicker and softer cookies, roll the dough thicker. Thicker dough makes softer cookies, thinner dough makes crispy cookies
Bake: 350 degrees Fahrenheit or 175 Celsius for 10 to 12 minutes, don’t over bake
