This is a variation on a recipe from my husband Andy’s grandmother Celia Shoyer, from Romania. I like to fill this dough with raspberry jam, but feel free to use any filling you like.
In a large bowl, mix together the eggs, sugar, oil, vanilla bean seeds and vanilla. Add the flour, baking powder, and salt and mix until the dough comes together.
Cover the bowl with plastic wrap and place in the fridge for one hour to firm up.
Preheat oven to 350 degrees Fahrenheit. Line two to three large cookie sheets with Gefen Parchment Paper or silicone baking mats, or bake in batches.
Divide the dough in half. Take another two pieces of parchment and sprinkle flour on one, place one dough half on top, and then sprinkle a little more flour on top of the dough. Place the second piece of parchment on top of the dough and roll on top of the parchment to roll out the dough until it is about a quarter-inch thick. Every few rolls, peel back the top parchment and sprinkle a little more flour on the dough.
Use a two- to three-inch drinking glass or round cookie cutter to cut the dough into circles. Use a metal flat blade spatula to lift up the circle and place on another spot on the parchment that has been sprinkled with a little flour.
Place about 3/4 to 1 teaspoon jam in the center and then fold in the three sides towards the middle to form a triangle, leaving a small opening in the center. Pinch the three sides together very tightly.
Place on the prepared cookie sheets.
Repeat with the remaining dough and roll and cut any dough scraps you have, making sure to sprinkle a little flour under and over the dough before you roll.
Bake for 14 to 16 minutes, or until the bottoms are lightly browned but the tops are still light.
Slide the parchment paper onto wire racks to cool.
Store in an airtight container at room temperature for up to five days or freeze for up to three months.
Reprinted with permission from The Holiday Kosher Baker (Sterling 2013). Photography by Michael Bennett Kress.