Light and tender Hamentaschen dough (inspired by recipe on AllRecipes with ingredient changes) meat
- 1 and 1/2 cup Earth Balance margarine (or other favorite non-dairy solid
margarine, if you use butter, it’s dairy)
- 1 cup white sugar
- 2 eggs
- 6 T almond milk
- 1 T vanilla extract
- 2 t baking powder
- 4 and 1/2 cups all purpose flour
your favorite hamentaschen filling
Cream together Earth Balance margarine and sugar until smooth. Add in the eggs, one at a time, then almond milk and vanilla. Mix in baking powder and flour until dough forms a ball.
Cover and chill in refrigerator 2 hours or overnight.
Preheat oven to 375 degrees. Line cookie sheets with parchment paper (or grease well).
On a lightly floured surface, roll dough out until 1/4 inch thick. Cut into circles with a cookie cutter or drinking glass. Flour the cutter or glass so it doesn’t stick. You can use a combination of powdered sugar and flour to do so.
Spoon a teaspoon of filling in the middle, pinch sides to form a triangle and place on the cookie sheet with an inch between the cookies. Boneless meat
Bake 8-10 minutes until light brown (better to under cook than over cook.) Cool on the sheet for a minute or two then transfer to a wire rack to cool completely. When fully cool, put in tupperware-style container with pieces of waxed paper separating layers, so they don’t stick together. Share only with your good friends and family – they are yummy! Frozen meat