No-Margarine Hamantaschen Dough
Serves: about 3 dozen hamantaschen
NOTE: This dough should be rolled out immediately - the oil separates as it sits, making it hard to work with.
  • 1 cup oil
  • ½ cup sugar
  • ½ cup brown sugar
  • 1 egg
  • 1 egg yolk
  • ½ teaspoon salt
  • ½ teaspoon baking powder
  • 1½ teaspoons vanilla extract
  • 2¼ cups flour
  • fillings of your choice, see blog post below
  1. Preheat oven to 350. Line a baking sheet with parchment paper and set aside.
  2. In the bowl of an electric mixer, beat together oil, sugar, brown sugar and eggs on high speed for about 2-3 minutes, until creamy and thickened.
  3. Add salt, baking powder and vanilla. Beat to combine.
  4. Turn mixer to low and add the flour. Stir until the flour is incorporated and the dough comes together.
  5. Use the dough immediately - it gets harder to work with as it sits.
Shape the hamantaschen:
  1. Roll out the dough to about ⅛ inch thickness on a lightly floured surface. Using a circular cookie cutter or glass (about 2 inches in diameter) cut circles of dough. Spread a scant teaspoon of the filling of your choice in the center of each circle, then bring the three sides of the circle together to form a triangle.
  2. Click here for more tips on shaping hamantaschen.
  3. Place hamantaschen on prepared baking sheet and bake at 350 for about 12 minutes. Set aside to cool before serving. (These hamantaschen will firm up as they cool.)
Recipe by Overtime Cook at