Hamantashen II

Recipe View 2 mins In a large bowl, beat the eggs until light and frothy. Gradually add the vegetable oil, mixing until well combined. (2 minutes)

Recipe View 3 mins Add the sugar, vanilla extract, baking powder, and salt to the egg mixture. Mix until the sugar is fully incorporated and the batter is smooth. (3 minutes)

Recipe View 5 mins Gradually add the flour, mixing well after each addition, until a soft dough forms. Be careful not to overmix. (5 minutes)

Recipe View 2 hrs Cover the dough and refrigerate for at least 2 hours, or preferably overnight, to allow the gluten to relax and the dough to become easier to handle. (2 hours)

Recipe View 0 mins Preheat oven to 350 degrees F (180 degrees C). Line baking sheets with parchment paper.

Recipe View 0 mins On a lightly floured surface, knead the chilled dough briefly until it becomes pliable. Roll out the dough to about 1/8 inch thickness.

Recipe View 10 mins Use a 3-inch round cookie cutter or the rim of a glass to cut out circles from the dough. (10 minutes)

Recipe View 0 mins Place about 1 tablespoon of apple pie filling in the center of each circle.

Recipe View 15 mins To form the traditional triangular shape, fold up three sections of the dough towards the center, pinching the corners firmly to seal and create a three-pointed hat shape. (15 minutes)

Recipe View 0 mins Place the shaped Hamantashen on the prepared baking sheets, leaving some space between each cookie.

Recipe View 20 mins Bake for 18-20 minutes, or until the cookies are lightly golden brown. (20 minutes)

Recipe View 0 mins Let the Hamantashen cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.