Yield: 1 Servings
Check the eggs for spots.
Mix the eggs together with the oil, sugar and vanilla.
Sift the flour, salt and baking powder together and add to the egg-sugar mixture.
Roll out and cut with round cookie cutter; fill with the filling your choice. Fold into triangles as Hamantaschen shape. Brush the unbaked hamantaschen with egg white and sprinkle with sugar before baking.
Note: This is a LARGE recipe and may be halved conveniently. When cutting and rolling out the dough, cover the piece of dough which is not yet being used with a piece of plastic wrap so it does not dry out.
Posted to JEWISH-FOOD digest V97 #059 by Myra Borisute <myra@...> on Feb 21, 1997.