Cookie Dough Hamantashen (parve)

Name: Cookie Dough Hamantashen (parve)
Prep time: 45 min
Cook time: 7 min
Total time: 52 min
Yield: 40-48 serving(s)
Ingredients: 4 eggs; 1 cup oil; 1 1/4 cups sugar; 2 teaspoons vanilla; 3 teaspoons baking powder; 1/2 teaspoon salt; 5 1/2 cups flour

Submitted by aviva

"This recipe came from my synagogue's Women's League cookbook. After I made this recipe I knew I had a winner when my children begged for them at every meal."

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Ready In:: 52mins
Ingredients:: 7
Serves:: 40-48

ingredients

4 eggs
1 cup oil
1 ¹⁄₄ cups sugar
2 teaspoons vanilla
3 teaspoons baking powder
¹⁄₂ teaspoon salt
5 ¹⁄₂ cups flour

directions

Beat eggs well.
Add oil and sugar, beating well.
Beat in vanilla, baking powder, and salt.
Gradually add flour.
Chill dough. May be chilled overnight but let it sit out a while so it is not so cold - The dough will be easier to work with (I didn't include chill time in the preparation time).
Roll dough onto floured board.
Cut into 3 inch rounds.
Place a heaping teaspoonful of filling.
I used Solo poppyseed filling, Solo apricot filling, seedless raspberry preserves, and chocolate chips - They were all yummy.
Take a little water and wet the outside area of the circle.
Draw up sides to form a triangle and pinch closed.
Place on parchment lined cookie sheets.
Bake at 350 degrees for 7-10 minutes or until brown.

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Reviews

I used orange infused olive oil for a very subtle orange flavor. I also reduced the sugar to 1 cup.

Carol1950
Great recipe! Glad I tried it even though it wasn't well-reviewed. I used 1 cup of sugar instead of 1.25 cups and found it was still very sweet. The texture was exactly perfect. Thank you, I will be making my second batch this morning!

cime1900
Very easy dough to work and pinched together better than other recipes I've tried. I used 375 oven, and that helped them from running for me. I do have to say, for flavor, I like hamantashen that use butter, rather than oil.

Soozaler
Great recipe. It made enough cookies to fill several Purim baskets, plus enough for us to eat at home (and eat we did!). I like that it was a cookie, not cake, texture, and was a very easy dough to work with. Thanks again!

SarahGB
Just what I was looking for! My family prefers the cookie-type hamantashen over the cake-y ones. These are great - they bake up golden and even a little crisp. For fillings I used poppyseed, strawberry jam and peanut butter with chocolate chips (weird but a family tradition!). And the recipe makes a ton, enough for home and mishloach manos. I'll be making these again next year!

WriterNat