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Easy Hamantaschen
November 29, 2013

I'm a fairly decent baker. I found this recipe to be easy but the directions were not that great. The cookie tastes yummy (got my 3 year's old approval!) but was a mess. I substituted the oil for butter, used milk instead of OJ and used 4.5 cups flour. After doing a little research, I found the key to making this: oven has to be 400 degrees to get it a little toasty, roll dough to 1/8 in and roll again to stretch it after you "cut into circles", only 1 tsp of preserves, and instead of pinching corners, fold and tuck. Unfortunately, I figured this out on my very last cookie which came out beautiful and perfect. I will be starting over and making a new batch...

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