Vegan Hamentaschen

2 sticks unsalted vegan butter, mostly melted

1 liquid egg

1.5 tsp vanilla extract

1 cup cane sugar

.5 cups dark brown sugar

3 TBSP almond milk

1.5 tsp baking powder

.5 tsp kosher salt

Favorite jar(s) of fruit preserves, dark chocolate chips, sprinkles and/or Nutella

Whisk the butter, sugars, liquid egg, almond milk, vanilla in a large mixing. Add the flour, baking powder and salt until fully incorporated. 

Divide the dough into thirds and wrap each portion tightly in plastic wrap. Refrigerate at least 4 hours or overnight.

Preheat your oven to 375˚ F. Roll out one piece of dough on a floured surface until 1/8 inch thick.  For extra festive fun, sprinkle colored sprinkles onto the dough as you start to roll. Use the rim of a juice glass to cut out 3-inch circles. Repeat with the remaining dough. 

Spoon a teaspoon of your filling of choice into the center of each circle of dough. 

Fold in the edges of the dough to form a triangle, pinching at the corners to keep the filling in but leaving the center filling slightly exposed.

Place cookies on parchment-lined baking sheets and bake for 10-12 minutes. Let cool before plating and serving. Makes about 3 dozen.

*Adapted from a recipe by Michael Solomonov