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4 cups unbleached all-purpose flour
In a large bowl, with a mixer set on medium speed, beat flour, baking
powder, salt, margarine, sugar, water, and vanilla. Add a small amount of water if necessary to smooth (I added about 1/4 cup more water).
Chill overnight.
Preheat oven to 375°F. Lightly grease 2 cookie sheets.
Roll out dough to 1/4" thickness. Cut out 3" circles with cookie cutters.
Place spoonfuls of desired filling into center of each circle and fold into triangular shape.
Bake for 10 minutes or until slightly browned. Remove from pans and cool on wire racks. Baking time may vary depending on your oven.
Poster's Notes:
Posted by Leslie J. Shupack
Nutritional Info Per Serving: N/A
4-3/4 teaspoons baking powder
1/4 teaspoon salt
1 cup margarine, at room temperature
1-3/4 cups granulated sugar
1/2 cup water
2 teaspoons vanilla extract
I confess to being a lurker, but not because I want a free ride! I have always been slightly terrified to submit any recipes because I was afraid of not sufficiently researching the archives or submitting a recipe that someone else already submitted and everyone hated. However, I came up with this recipe because my grandson is allergic to eggs and dairy (and a lot of other things as well) and I thought perhaps someone else on the list has the same problem, or just wants to avoid cholesterol (I know, I know--I saw the no-cholesterol egg white recipe in the archives). So, without further ado, here is my recipe for no-egg hamentaschen dough (BTW--it tastes wonderful!)