3/4 cmargarine, softened (not tub margarine)
1 tspgrated lemon zest
·drops of water
1(21 ounce) can cherry pie filling or can use any kind of preserve or try mincemeat
·sugar, for sprinkling
2 1/4 cflour
How to Make Cherry Hamantashen
- Cream margarine in mixer bowl.
Add sugar and beat till fluffy.
Beat in egg, lemon peel, and vanilla.
Add in flour and salt.
Beat in water a few drops at a time until dough starts to come away from sides of bowl.
Place dough in a 2-quart size bag and form into a flat disk.
Refrigerate for a minimum of 2-3 hours and maximum of 2-3 days.
- Roll out dough flat about an 1/8-inch thickness on a lightly floured surface.
Using a round cookie cutter or the top of a cup, cut out circles. (make sure the circles are big enough to hold the filling)
Spoon 2 cherries and a little bit of filling onto the dough circles.
To fold into the shape of a hamentashen (a triangle) use both thumbs and the two first fingers on each hand.
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.
Bring all fingers (with dough) together to form a triangle and try to pinch close.
Repeat this process with remaining circles and dough.
- Place on a cookie sheet lined with baking paper.
Sprinkle a small amount of sugar on top of each one.
Bake at 350°F for 12-15 minutes or just starting to turn pale golden.