This is recipe that just goes together. The fun is in planning the filling. I used apricot butter with chopped almonds and cherry jam with whole cherries in it. I also made a few blueberry filled hamantashen using blueberry jelly. You can make your own filling and it is easy to do but I am on my rampage to empty out the refrigerator for Passover so the jellies are being utilized.
- 4 eggs
- 1 1/2 cups sugar
- 3/4 - 1 cup oil
- 1 tablespoon vanilla
- 1 tablespoon baking powder
- 1 teaspoon salt
- 5 1/2 cups flour
- 1/2 cup apricot butter
- 1/2 cup cherry jelly
- 1/2 cup blueberry jelly
Using 2 inch round cookie cutter, make rounds. (You can make these bigger, if you choose.)
Spread apricot butter or jelly on the rounds leaving some free room around the edges. Use about 1/2 to 1 teaspoon of filling of choice. Do not overfill or it will come out the sides.
Fold one third over filling, folding about 1/4 of the dough. Fold the next third and finally the third. I wish, I could draw a picture. I don't think, I took one.
Pinch corners together. I read one article which said clearly not to pinch and one would get a better cookie but I pinched. :)
Place on parchment paper on a cookie sheet and bake for 12 minutes at 350 degrees. Larger cookies need a few more minutes.
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