Lately, I do all my baking when it’s raining or snowing. Since Purim is around the corner, today we made Hammentashen. You dont have to be Jewish to enjoy these really awesome jelly filled cookies.

This is the best Hammentashen recipe ever. Look no further. Taken from the Deal Delights cookbook.

Ingredients:

4 eggs

1 1/2 cups sugar

1 cup oil

2 tbs. vanilla

2 tbs baking powder

1 tsp. salt

5 1/2 cups flour

1 jar apricot, prune, apple or peach butter or raspberry preserves

Steps:

Beat eggs and add sugar, oil, vanilla, baking powder, salt and flour (add flour slowly) while beating continuously until you have a workable dough.

Roll dough flat. Cut into 2 inch diameter circles. Place a small amount of filling on each circle. Make 3 pinches to form shape.

Bake on cookie sheet for 30 minutes at 350 or until golden brown.

Note: This dough is very good in any shape and with any filling.

My Tips:

Follow the steps on how you add the ingredients. It really makes a difference.

Once most of the flour is added start kneading it with your hands to get it really nice and doughy.

Experiment with the thickness of your dough when you roll it out. You dont want it too thick because it wont be as tasty, too thin and the wall will collapse when you cook them.

The fillings labeled “Butter” dont spread or leak as much as preserves or jellies when you cook them.

Pinch one corner together first, then use a teaspoon to add the apricot butter. Then pinch the last two sides.

We had left over dough, so we made apricot jelly rolls and then used the left over dough to make an apple tart. The dough is so good!!

Keep them in the freezer, they are even better frozen!