Classic Cookie Hamantaschen 

4 large eggs or 1 cup pareve egg substitute

1 1/3 cups sugar

3/4 cup canola oil

2 teaspoons vanilla extract

1 tablespoon baking powder

1/2 teaspoon salt

4 3/4 cups all-purpose flour

Fillings
In a large bowl or with a heavy duty mixer, beat the eggs with the sugar until well combined. Beat in the oil and vanilla extract. Beat in the baking powder and salt. Add flour gradually, blending well after each addition. Continue mixing the dough well until it is completely combined. It will be stiff but somewhat sticky. Turn out half the dough onto each fo two sheets of plastic wrap. Press each piece of dough into a thick dish and wrap it well. Refrigerate for several hour or overnight until it is cold and firm. To use the dough immediately, turn it out onto a floured board and knead it gently, adding flour as needed. until smooth and not sticky.

To bake the hamantaschen, preheat the oven to 350 degrees. Line baking sheets with baking parchment or coat them with nonstick cooking spray. Completely coat the dough on all sides with flour. Roll it out on a well-floured flat surface until it is slightly less than 1/4 inch thick. Use additional flour if necessary to keep the dough from sticking. Use a three-inch cutter to cut out as many circles as possible in the dough. Put a generous teaspoon of filling in its center. Fold up the edges of the circle in thirds around the filling to form a pocket with a triangular base. Pink the edges together, leaving a small opening in the center of the hamantaschen where the filling can be seen. Repeat until all the circles are filled. Repeat the process with the second half of the dough. Bake for 20 to 25 minutes or until they are firm and very lightly browned. Cool on the baking sheet, then transfer to a wire rack to cool completely. Makes about 30 large hamantaschen.

Filling

8 ounces soft dried apricots or prunes

3/4 to 1 cup orange juice or as needed

1/4 cup milk-flavored honey

2 tablespoons sugar or to taste

1 tablespoon lemon juice

1/4 cup finely chopped walnuts or almonds or soft light or dark raisins

Ground cinnamon or ginger may be added, if desired.
Chop the fruit very fine. Press into measuring cup. It should measure about 11/2 cups. Put the fruit, 3/4 cup of the juice, honey, sugar and lemon juice into a small saucepan and mix well. Place over medium-high heat and bring the mixture to a boil. Lower the heat and simmer, stirring often, for 5 minutes. Then continue heating, while stirring constantly, for an additional 7 to 10 minutes or until the fruit is very soft and all the juice has been cooked into the fruit. The filling should have the consistency of very thick preserves. Add additional juice while cooking, if needed.

Cool filling to lukewarm. If nuts, cinnamon, ginger and/or raisins are desired, stir them in to suit your taste. The fruit filling can be made up to a week ahead and refrigerated, tightly covered, until needed. Or it may be frozen for several months.

Makes 1 1/4 to 1 1/2 cups filling.

From The New Jewish Holiday Cookbook