A great biscuit for Purim, the Jewish holiday. Some people think the dough works best if refrigerated overnight, others if used immediately. You decide.
Used different ingredients. I've always had trouble with an all-oil based dough, so I substituted a stick of butter for 1/2 cup of the oil, and beat it with the sugar before adding the eggs. Then I refrigerated the dough for a couple of hours. Two tablespoons of preserves ran out of the hamantaschen; 1 tablespoon is more than enough! - 29 Sep 2008
Not at all messy to make if you have a mixer with dough beaters. Very tasty not to sweet. A beautiful biscuit and texture. All though I wasn't a big fan of the folding method. I cut out my biscuit shapes at an eigth of an inch thickness and sandwiched the jam. Then lightly poked two fork pricks on top. Much neater that way, can use more jam, and not an ugly biscuit in the batch! - 29 Sep 2008
I FOLLOWED THE RECIPE TO THE LETTER AND FOUND IT TO BE A SIMPLE ONE BUT A BIT MESSY TO WORK WITH MY MIXER. THE STIFF BATTER WAS HARD TO BEAT AND KEPT CLOGGING UP THE BEATERS, BUT IT WAS WORTH THE TROUBLE. THEY TURNED OUT BEAUTIFULLY AND WERE DELICIOUS! NEXT TIME I WILL ADD SOME LEMON ZEST TO THE BATTER. - 29 Sep 2008