Hamantaschen

I find it very hard to find a good hamantaschen recipe.  Either it's too doughy or too dry, too thick or too thin.  This year, my sister sent me a hamantaschen recipe that uses a sugar cookie recipe.  I tried it and it came out great!  It is sticky like sugar cookie dough so you will need extra flour to sprinkle on your cutting board and rolling pin.

Hamantaschen

1 1/2 cups margarine, softened

2 cups white sugar

4 eggs

1 1/2 teaspoons vanilla extract

1 tablespoon lemon juice

5 cups all-purpose flour, plus more if the dough is too sticky

2 teaspoons baking powder

1 teaspoon salt

Filling of your choice - I used raspberry jelly, apricot jelly and chocolate chips

1.  Preheat oven to 400°F.

2.  Cream together the margarine and sugar until smooth

3.  Beat in the eggs, vanilla and lemon juice, scraping the sides occasionally.

4.  Reduce the mixer speed to low, and stir in flour, baking powder and salt.

5.  Cover and chill dough for at least 1 hour or overnight (don't skip this step!).

6.  Lightly flour your work surface.

7. Roll out the cookie dough to the same thickness as you would for sugar cookies, or slightly thicker.  Be careful not to roll the dough out too thin, or you will get holes in the hamantaschen as you fold it.

8.  Using a large glass or a round cookie cutter, cut out circles from the dough.

9.  Spoon the filling of your choice into the center of the circle.

10.  Smear some egg white or water around the edges of the circle (this will help the corners stay together), and fold the top two sides until they are touching.  Fold the bottom side up and pinch lightly.  Your hamantaschen should look like a triangle now.

11.  Line a baking sheet with parchment paper or a silicon mat.  Arrange the formed hamantaschen on the pan.

12.  Bake in the preheated oven for 15 minutes or until the hamantaschen are golden brown around the edges.

Enjoy!

**You can also fill the hamantaschen with Nutella, but then they are dairy**