Hamantaschen Recipe (parve)

Ingredients:

4 eggs
1 cup oil
1 1/4 cup sugar
2 tsp vanilla
3 tsp baking powder
1 tsp salt
5 to 5 1/2 cups of flour
Filling: Cherry, Blueberry, Lemon pie filling; Any flavor Preserves; Lekvar -Prune butter (found cheaper in the peanut butter and jelly section next to the Apple butter); poppy seed; chocolate chip (not for purists)

Makes approximately 50 Hamantaschen (depending how thick or thin you roll the dough)

Directions

Preheat oven to 350°

Mix together all of the ingredients except the flour. Add 4 to 4 1/2 cups flour and mix. Add more flour, a little at a time, until the batter is not wet and sticky. Flour a flat surface. Take half the dough, knead it and roll it out with a rolling pin.

Using a teacup or glass to cut circles in the dough. Cut the circles in the dough close together, starting around the outside edge and working inward, so that there is little wasted dough. Put extra dough aside to roll out again after you roll both halves of the dough.

Take a teaspon of filling and place it in center of each circle. Pinch one area into a point. Pinch the other two areas into points so that the circle becomes a triangle.

Grease or spray a cookie sheet. Using a floured spatula (or your fingers) place your hamantachen on the cookie tray. They can be close together, as they do not spread during baking.

Bake at 350° for about 30-45 minutes until the hamantaschen are light brown.

Recipe by Lorna Adelman (Karen Stesis' mother)