1. Combine 1 1/4 cup sugar with 1 cup oil
2. Add juice and rind of lemon and orange and 1 tsp vanilla
3. Add 6 beaten egg yolks
4. Fold in 6 beaten egg whites
5. Slowly mix in...
... 1 tsp baking powder
... 1 tsp baking soda
... 1/2 tsp salt
... 6 cups flour
Roll out on floured board - make circles and fill
Bake ungreased at 375 for 12-15 minutes
Esther's Hamantashen (easier version)
In a LARGE bowl,
mix 4 large eggs
add 1 cup sugar, and mix again
add juice and rind of 1 lemon and 1 orange (optional)
add 2 tsp vanilla
add 1 cup oil, and mix again
add 1st cup flour, and mix again
add 2 tsp baking powder
add 1/2 tsp salt
add 2nd cup flour, and mix again
add 3rd cup flour, and mix again
add 4th cup flour, and mix again
If dough is still sticky, continue adding 1/2 cup of flour and mix again.
Mixing at this point works better if you take the dough out of the bowl and knead it.
Continue kneading till the dough is smooth and not sticky.
Return the dough to the bowl.
Using 1/3 of the dough at a time, roll it out to slightly less than 1/4 inch thick.
Cut out circles, 3 inch diameter.
Put a dab of filling in the center of each circle (approximately 1 teaspoon).
Fold up two flaps of the circle and pinch it closed.
Fold up the third flap and pinch the remaining two corners.
Place on a non-stick cookie sheet.
Pre-heat oven to 375 F.
Bake cookies on the lowest shelf for 10 minutes, then 5 minutes on the highest shelf.