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
we used this recipe to make hamantaschen with a group of older adults...it was wonderful! easy to make, rolled out well, and tasted good. the favourite fillings were apricot jam and chocolate chips. - 29 Sep 2008
Excellent biscuit. Good texture, good shape hold, and without a bitter after taste that many hamantaschen recipes have.I would not recommend refridgerating the dough though. Dough should be used immediately after making. If one delays, some extra egg & water solution should be used to seal seams before baking, as the seams will rupture and spill goo everywhere if they aren't sealed. Use good quality jam and avoid using jellies as they tend to leak more. - 29 Sep 2008