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Finest Chef: Hamantashen by Rina Hirsch

2 eggs
1 cup of sugar
3/4 cup of oil
1/4 cup of orange juice
*use just slightly more oil and OJ
2 teaspoons of vanilla
2 teaspoons of baking soda
Mix well
3 1/2 to 3 3/4 cups of flour. Exact cups, not heaping. I start with
three and a half and then add flour little by little until I get the
consistency just right. You want a nice smooth dough. (If it’s too dry
it’s crumbly and hard to work with). I start mixing it with a spoon
and then I put on disposable gloves to knead by hand.
Refrigerate overnight
I spoon filling into a Ziploc bag and snip off the end so I could put
it into the middle of the dough circles. I brush the ends of the dough
circles with a little bit of egg wash which helps them stay closed. (
filling in these pictured is Duncan Hines chewy fudge brownie mix and
Solo raspberry and apricot filling)
Bake at 350* for 16 to 17 minutes