The Best Ever Cherry Hamentashen

Total Time: 1 hr 15 mins Preparation Time: 1 hr Cook Time: 15 mins

Ingredients

• 3/4 cup margarine, softened (not tub margarine)
• 3/4 cup sugar
• 1 large egg
• 1 teaspoon grated lemon zest (i often just use a squirt of lemon juice)
• 1 teaspoon vanilla
• 1/4 teaspoon salt
• 1 drop water
• 1 (21 ounce) can cherry pie filling
• sugar, for sprinkling
• 2 1/4 cups flour

Recipe

• 1 cream margarine in mixer bowl.
• 2 add sugar and beat till fluffy.
• 3 beat in egg, lemon peel, and vanilla.
• 4 add in flour and salt.
• 5 beat in water a few drops at a time until dough starts to come away from sides of bowl.
• 6 place dough in a 2-quart size bag and form into a flat disk.
• 7 refrigerate for a minimum of 2-3 hours and maximum of 2-3 days.
• 8 roll out dough flat about an 1/8-inch thickness on a lightly floured surface.
• 9 using a round cookie cutter or the top of a cup, cut out circles.
• 10 spoon 2 cherries and a little bit of filling onto the dough circles.
• 11 to fold into the shape of a hamentashen (a triangle) use both thumbs and the two first fingers on each hand.
• 12 slide two fingers from left hand under left side and two fingers from right hand under right side and two thumbs under the bottom of circle.
• 13 bring all fingers (with dough) together to form a triangle and try to pinch close.
• 14 repeat this process with remaining circles and dough.
• 15 place on a cookie sheet lined with baking paper.
• 16 sprinkle a small amount of sugar on top of each one.
• 17 bake at 350°f for 12-15 minutes or just starting to turn pale golden.