Here are two easy ways to bake hamantaschen cookies for Purim. Fill them with jam, chocolate chips, chocolate spread, prune/apricot or poppyseed filling. The first recipe is from kitchen-tested.com and the second is a cake mix hack with a unique taste from naomi_tgis. The folding technique is from toriavey.com. The latter site has multiple filling recipes from scratch.
Cake Mix Hack:
1 box Duncan Hines classic yellow cake mix
1 stick unsalted pareve margarine, room temperature
1 tsp. pure vanilla extract
¾-1 cup unbleached all-purpose flour
Preheat oven to 350F. In the bowl of a stand mixer fitted with the paddle attachment, beat together the cake mix, eggs, margarine and vanilla until well combined.
Add the flour and mix until the dough begins to come together.
Roll the dough out on a lightly floured surface to ¼-inch thickness.
Use a 3-inch cookie cutter to roll out rounds and place them on a parchment lined cookie sheet. Spoon not more than 1 tsp. of filling into the center and fold into a triangle.
First, grasp the left side of the circle and fold it towards the centre to make a flap that covers the left third of the circle. Grasp the right side of the circle and fold it towards the centre, overlapping the upper part of the left side flap to create a triangular tip at the top of the circle. Grasp the bottom part of the circle and fold it upward to create a third flap and compete the triangle. When you fold this flap up, be sure to tuck the left side of this new flap underneath the left side of the triangle, while letting the right side of this new flap overlap the right side of the triangle, creating a “pinwheel” effect. Pinch each corner of the triangle gently but firmly to secure the shape using your fingers which you can lightly moisten with water. Bake for 13 minutes, rotating the racks halfway through. Makes approximately 24 hamantaschen after the dough scraps have been rerolled as necessary.
½ cup grapeseed oil
½ cup granulated sugar
½ tsp. pure vanilla extract
2 cups unbleached all-purpose flour
½ tsp. baking powder
¼ tsp. kosher salt
In the bowl of a food processor fitted with the steel blade, process the eggs, oil, sugar and vanilla until well combined.
Mix the flour, baking powder, and salt in a medium bowl and transfer to the food processor.
Pulse until the dough begins to come together.
Proceed as per the previous recipe with rolling, filling and shaping.
Bake at 350F for about 15-16 minutes, rotating the sheets halfway through. Makes approximately 20 hamantaschen.