Hamantaschen Cookies

In a large bowl, whisk together the sugar, oil, egg, zest and juice. In a separate bowl, combine the flour, baking powder and salt. Slowly beat the dry ingredients into the wet until fully combined. Wrap the dough in plastic wrap and refrigerate for at least one hour.

On a floured surface, roll out the dough about 1/4″ thick. Note that if it is too crumbly you might need to add a few drops of water. Cut out rounds with a cutter or glass. The traditional small cookie is made with a 3″ cutter but I like them larger so I used a 4 1/2″ cutter. Place a teaspoon of filling in the center of each round and fold up the edges into a triangle. I used a bit of water on my fingers to pinch the ends shut. Getting the correct shape takes a bit of practice.

Place the cookies on a baking sheet lined with parchment paper and bake in a preheated 375 degree oven for 10-15 minutes or until lightly golden brown. The number of servings will vary based on the size cutter you used but I got about a dozen large cookies.