Three-cornered “Haman’s hats” with apricot and raspberry preserves, and poppy seed filling inside. We did an experiment: Some corners were pinched, and others were folded. In the end, both seemed to hold together well.
4 cups unbleached white flour
3 tsp. baking powder
1/4 tsp. salt
1 cup Earth Balance, room temperature
1 3/4 cups granulated white sugar
1/2 cup cool water
2 tsp. vanilla extract
Apricot Jam, Raspberry Jam
Prepared Poppyseed Filling (make sure it’s vegan)
In a medium bowl, sift together the flour, baking powder, and salt. Set aside. In a large bowl, with a mixer set on medium speed, beat the Earth Balance with the sugar. When thoroughly creamed, add the vanilla and keep beating. Add your dry mix, alternating with the water. Add a small amount of extra water if necessary to smooth.
Pat dough into a ball and wrap tightly in plastic wrap. Chill dough overnight in the fridge.
Preheat your oven to 375 degrees. Lightly grease 2 pans. Roll out dough into 1/4 inch thickness. Cut out 3 inch circles with cookie cutters or the rim of a glass. Place spoonfuls of desired fillings into center of each circle and fold sides up into a triangular shape. There are 2 methods to getting the corners to stick; You can either pinch the corners together tightly, or you can fold them over each other, using a dab of water to cement the edges of dough together. I tried both, and it seemed like they both worked equally well.
Place cookies on prepared pan and bake for about 10 minutes, until slightly browned.