Hammentashen’s

In the bowl of a mix-master, beat together the eggs, sugar, oil, vanilla extract, and salt. Slowly add the flower until you have a workable dough. Note: If the...See more » In the bowl of a mix-master, beat together the eggs, sugar, oil, vanilla extract, and salt. Slowly add the flower until you have a workable dough. Note: If the dough is just a tad to sticky for your hands add a pinch of flour. It should be a little wet but not sticky. Divide the dough in 3 balls, place the first ball on a piece of wax paper, add a pinch of flour, and cover with a second piece of wax paper. Roll the dough out to about 1/8 inch thick. Cut the dough into 2-inch diameter circles, with a 2-inch (round) cookie cutter. Repeat this step with the remaining 2 balls of dough. You can also roll the dough into 1-tablespoon balls and press each ball with a tortilla press, or the bottom of a skillet, to 1/8 inch thick. Place a little more than 1 teaspoon of preserves in the center of each piece of dough and make 3 pinches to form the hammentashen shape. Place the cookies on a greased cookie sheet and bake for about 25 minutes at 350 degrees F. or until golden brown.See less »