Our hamantashen recipe

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Hamantaschen

Makes 6 dozen if you roll them out thin, as I do, or 3 dozen if you roll them out thicker.

1 cup butter
2/3 cup brown sugar
2/3 cup white sugar
2 eggs
2 ts vanilla
2 ts baking powder
1/2 ts. salt
4 cups of flour (approximately)
apricot and/or raspberry jam

Cream butter and sugar, whip in eggs and vanilla, add baking powder and salt, mix in enough of the 4 cups of flour to make a stiff but not dry dough. Chill a bit. Roll out in medium size hunks and cut into 2-1/2" circles. Put a SMALL dollop of jam in center of circle. Envision a triangle inscribed in the circle and fold up the flaps, pinching the corners well. Cook at 350 degrees for about 12-14 minutes.