Hamentashen Cookies

• 1/2 c. sugar
• 1/2 c. margarine
• 1/4 c. honey
• 1 tsp. vanilla
• 3 large eggs, beaten
• 1 1/2 c. whole wheat pastry flour
• 2 1/2 c. unbleached white flour
• 2 tsp. baking powder
• 1 tsp. cinnamon
• dash of salt
• 1/2 tsp. baking soda

1. Beat sugar with margarine until light and fluffy.
2. Blend in honey, vanilla and eggs.
3. In a small bowl, mix flours, baking powder, cinnamon, salt and baking soda.
4. Add to honey mixture and stir until well blended.
5. Chill at least 3 hours or overnight (3 hours works fine).
6. All or part of dough can be frozen for later use.
7. Preheat oven to 350u0b0.
8. Roll out dough on well floured surface.
9. Cut into 2 1/2-inch circles.
10. Put 2 teaspoons of filling in the center of the circle, fold 3 sides toward the center and pinch the edges touching together to form a triangle, like a three cornered hat.
11. Bake on a greased cookie sheet for about 15 minutes or until dough is lightly browned.
12. Yields about 2 dozen hamentashen.

sugar, margarine, honey, vanilla, eggs, whole wheat pastry flour, unbleached white flour, baking powder, cinnamon, salt, baking soda

Taken from www.cookbooks.com/Recipe-Details.aspx?id=930737 (may not work)