A crispy savory hamantaschen dough, filled with a sweet and spicy filling. Great accompaniment to hearty soups and chili.
In your mixer bowl combine the flour, cornmeal, chili powder (if desired), baking powder, and salt and mix with the paddle attachment on low.
Incorporate the margarine a few pieces at time.
Add the eggs and (soy) milk and boost the speed to medium, mixing just until a dough is formed. Be careful not to over-mix, or your dough will be tough.
Wrap the dough in plastic and refrigerate for at least an hour. Meanwhile, preheat your oven to 350°F.
Roll out the dough to about 1/8th of an inch thickness and cut out rounds with the pastry ring/cookie cutter.
Fill with about a teaspoon of Cowboy Candy, and fold corners of dough to form a triangle and place on a parchment lined cookie sheet.
Bake for about 15 minutes. Hamantashen should be crispy and lightly browned.