2cupsflour, for flouring the surface and rolling pin
Beat sugar and oil together.
Add eggs and juice until fully blended.
In a separate bowl, mix the flour, baking powder and salt.
Add dries to wets and combine until smooth.
If the dough is too sticky, slowly add another half cup of flour.
The hamantashen must be rolled out on a surface dusted with flour. The first time they are rolled out, they will be a bit sticky, so dust the rolling pin with flour. By the second and third times, they will be easier to work with, and if you need more than that–they could get dry. So use your judgement regarding the amount of flour for dusting, and keep the dough covered when it’s not being worked.
Roll the dough to a thickness of about 3 mm. Cut the hamantashen with an empty and clean metal can. If you don’t have one, a cup can be used, but make sure to apply enough force in order to cut the dough.
Place1 tsp of pie filling in the center of each circle, then fold as follows: roll the right side over until it covers about 1/3 of the filling, then roll the left side over until it partly overlaps the right side and 1/3 of the filling, creating a point at the top. Finally, fold the bottom up over both of these until you are left with a triangle cookie and some of the filling showing in the middle.
Make sure the overlapping corners stick together, so they don’t unfold during baking. This dough is sticky enough that they should stay folded. if you make sure they are touching.
Bake for about 15 minutes on medium (175 degrees Celsius) heat, or until edges have browned slightly and the dough is no longer shiny.
Let the hamantashen cool for about 1 minute in the pan before trying to move them.