Filled with your choice of fruit fillings, preserves, or chocolate, these traditional Purim cookies are festive and delicious.
Author:Adapted from The New Jewish Holiday Cookbook
For the dough:
1 1/3 cup sugar
3/4 cup canola oil
1 tablespoon Mexican vanilla
1 tablespoon baking powder
1 teaspoon salt
4 1/2 cups all-purpose flour (plus extra for dusting surface)
For the filling:
In a standing mixer, beat eggs and sugar until well combined. Add ingredients one at a time, slowing the speed of the mixer when adding the flour.
When dough is well combined, divide in half and wrap both halves in plastic wrap. Refrigerate for at least an hour and up to 24 hours.
When ready to bake, preheat oven to 350 degrees. Line baking sheets with parchment paper or Silpat.
On a floured surface roll out one half of the chilled dough to about 1/4 inch thick. Cut with a 3 -inch cutter (I used a jelly jar). Fill each round dough with a heaping teaspoon of filling. Fold first two edges up and pinch together to form the top of the triangle. Bring the bottom part of the circle up to meet the other two edges and pinch together.
Bake for 20 minutes, until edges are just beginning to brown.