An easy five-ingredient dough for celebrating Purim with traditional hamantaschen cookies. Yields 48 hamantaschen
Beat margarine and sugar until light and creamy.
Add eggs and vanilla and continue beating for two minutes. Sift in flour and mix at low speed until well-combined.
Preheat oven to 350 degrees Fahrenheit. Line two sheet pans with Gefen Parchment or silicone mats.
Roll out dough on a silicone mat to 1/4-inch thickness. Using a two and a half- to three-inch round cutter, cut circles. For a prettier hamantasch, try cutting with a fluted round cutter.
Leave circles on the mat and remove dough scraps. Place circles on your baking pan and spoon one teaspoon of filling on each circle.
Turn up three sides of each circle and pinch or fold the corners closed. Repeat with remaining dough.
Bake for 18 to 20 minutes, or until edges are golden. Remove from the oven and cool.
Store at room temperature for a week or freeze in an airtight container.