Hamantaschen ( Tori Avey )

• 2+ 6 flax + water
• 2/3 cup sugar
• 1/4 cup oil
• 1 tsp orange zest
• 1 tsp vanilla
• 2 1/4 cups flour
• 1 tsp baking powder
• 1/4 tsp salt
• 1 to 5 tsp water (if needed)
• Nonstick cooking oil spray

• Preheat your oven to 350 degrees F. In a mixing bowl, whisk together the eggs, sugar, oil, orange zest and vanilla.
• In another bowl, sift together the flour, baking powder, and salt.
• Slowly stir the dry ingredients into the wet, using a large wooden spoon and using circular motions till a crumbly dough begins to form.Knead until smooth and slightly tacky to the touch. Try not to overwork the dough, only knead till the dough is the right consistency. If the crumbles are too dry to form a smooth dough, add water slowly, 1 teaspoon at a time, using your hands to knead the liquid into the dough. Knead and add liquid until the dough is smooth and slightly tacky to the touch (not sticky), with a consistency that is right for rolling out. It can easily go from the right consistency to too wet/sticky, so add water very slowly. If the dough seems too wet, knead in a little flour till it reaches the right texture.
• Use a rolling pin to roll the dough out to 1/8 inch.Use a 3-inch cookie cutter (not smaller) or the 3-inch rim of a glass to cut circles out of the dough, cutting as many as you can from the dough. Place a teaspoon of filling (whichever filling you choose) into the center of each circle. Assemble the hamantaschen.
• Place them in the oven and let them bake at 350 F ( 175 C ) for 20-25 minutes, till the cookies are cooked through and lightly golden.