Hamantashen (Haman’s Ears) Cookie Recipe

My friends and I were talking about food today, when I mentioned that I make Hamentashen. They asked for the recipe, so I thought I’d post it online so everyone could give it a try. The great part about this recipe is that it doesn’t use butter, so if you’re lactose intolerant (like I am), you can still enjoy these cookies! Enjoy!

Hamantashen

Ingredients:
2 sticks margarine (softened)
2 cups sugar
2 large eggs
2 tsp vanilla
4 tsp baking powder (I use a brand that doesn’t contain aluminum, which leaves a nasty aftertaste in the mouth)
4 cups flour (you can use all-purpose flour, or split the flour evenly between the all-purpose and whole wheat)

Filling:
I’ve used boysenberry preserves, apple butter and poppy seed pie filling, but you can use any preserves, jam or fruit butter you like. Traditional fillings are poppy seed and prune.

1. Cut margarine into sugar. Blend thoroughly. Add eggs and blend thoroughly. Add flour, 1/2 cup at a time, blending thoroughly between each.
2. Put the batter in the refrigerator overnight or at least a few hours, until it’s solid.
3. Remove dough from the refrigerator and roll it out to about 1/4-inch thickness. Cut circles with a cookie or biscuit cutter, or use a drinking glass if you don’t have a cutter. Make sure that your rounds are at least three inches in diameter so you’ll have plenty of room to add your filling and fold the cookies.
4. Put a tablespoon of filling in the middle of each circle. Fold up the sides to make a triangle, overlapping the sides as much as possible so only a little filling shows through the center.
5. Bake at 375 degrees for about 10-15 minutes, until golden brown.