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    22 Feb Finest Chef: Hamantashen by Rina Hirsch

    Posted at 01:10h in by
    0 Likes

    2 eggs
    1 cup of sugar
    3/4 cup of oil
    1/4 cup of orange juice
    *use just slightly more oil and OJ
    2 teaspoons of vanilla
    2 teaspoons of baking soda
    Mix well
    3 1/2 to 3 3/4 cups of flour. Exact cups, not heaping. I start with
    three and a half and then add flour little by little until I get the
    consistency just right. You want a nice smooth dough. (If it’s too dry
    it’s crumbly and hard to work with). I start mixing it with a spoon
    and then I put on disposable gloves to knead by hand.
    Refrigerate overnight
    I spoon filling into a Ziploc bag and snip off the end so I could put
    it into the middle of the dough circles. I brush the ends of the dough
    circles with a little bit of egg wash which helps them stay closed. (
    filling in these pictured is Duncan Hines chewy fudge brownie mix and
    Solo raspberry and apricot filling)
    Bake at 350* for 16 to 17 minutes