Fillings of your choice: fruit preserves, chocolate, nuts, poppy seeds
Instructions
Preheat the oven to 350°F.
In a large mixing bowl, combine 4 eggs with the oil, sugar, and vanilla, and beat until smooth and creamy.
In a separate bowl, sift together the flour, salt, and baking powder.
Add the dry ingredients to the sugar mixture, and mix until combined.
Knead the dough for about a minute before rolling it out. The dough will be a little sticky, so you may need to add a bit more flour.
Roll the dough out on a floured surface until it is 1/4 inch thick.
Cut out circles using a round cookie cutter, and place the circles onto a parchment-lined cookie sheet. You can fit about 12 to 15 cookies on each sheet.
Add a spoonful of the filling of your choice to the center of each circle.
Fold the edges in to create a triangular shape, and pinch the corners.
Brush the unbaked hamentashen with an egg wash, which can be made using 1 egg and a tablespoon of water, beaten with a fork to combine.
Bake for 15 to 20 minutes or until the cookies just begin to turn golden brown.