Ingredients
- 1 stick margarine
- 1/3 cup oil
- 1 cup white sugar
- 4 eggs, divided
- 1 teaspoon vanilla
- 4 cups flour
- 3 teaspoons baking powder
- 1 teaspoon salt
Instructions
Cream together margarine, oil, and white sugar. Beat in 3 eggs and vanilla. Mix in flour, baking power, and salt. Cover and chill in refrigerator for at least 1 hour.
On a floured surface, roll dough out to 1/8″ thickness and cut circles of dough out with the rim of a cup. Add about 1 teaspoon of filling to the center of the circle (see suggestions below). Fold up three sides of the circle to create a triangle with the center uncovered and crimp corners together to seal. Brush the outside of the dough with an egg wash (beat remaining egg with 1 tablespoon water). Bake at 350° for 20 minutes.
Rachel’s
Secrets of Success
- You can use fruit preserves, poppy seed filling, chocolate, nuts, etc. as the filling for the hamentaschen. My favorites are apricot preserves and poppy seed. You can buy poppy seed filling in a jar or make it at home.
- Poppy seed filling recipe: Grind 1 cup of poppy seeds in the food processor (or skip this step). In a saucepan, combine poppy seeds, ½ cup sugar, 1 tablespoon honey, ¼ cup water, and 2 tablespoons lemon juice. Stir together over medium heat for about 5 minutes. Allow mixture to cool before adding as filling to the hamentaschen.
“Food is an important part of a balanced diet.”
Fran Lebowitz
Cooking with the Claremons 
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