From Heidi Press
- 2 cups sifted all-purpose flour
- 1 cup sugar
- 2 teaspoons baking powder
- 1 egg
- 1/2 teaspoon salt
- 2 Tablespoons half-and-half
- 1/2 cup margarine
- 1 teaspoon real vanilla extract
- Filling of your choice – For fillings check out the Solo brand, especially for prune, poppy seed and apricot.
Preheat oven to 350 degrees. Mix and sift flour, baking powder and salt. Cream together margarine and sugar. Add egg. Add dry ingredients alternately with half-and-half. Add vanilla.
If possible, it’s helpful to chill the dough for about 20 minutes before rolling it out.
Roll out to 1/4 inch thickness. Cut into 2-inch rounds. Fill with about 1/2 teaspoon of filling and draw up sides to form a triangle.
Bake at 350 until lightly browned on bottom and light on top, about 8 minutes. (See doneness note below.) Wait about 2 minutes until hamantaschen harden a bit before removing them from cookie sheet. Enjoy!
Note: This recipe is for the cookie dough style of Hamantaschen. Since ovens are different, you may need to bake for 8 minutes, check for doneness, then add more time.
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