Traditional Hamantaschen

1. Mix the eggs, sugar, oil and vanilla.
2. Add 1 cup of flour and the baking powder. Mix.
3. Add the remaining flour until the dough forms a soft, but not sticky ball.
4. Roll out the dough and cut out circles.
5. Put a teaspoon of filling in the center of each circle.
6. Gently fold the sides and pinch shut tightly.
7. Bake for 10-12 minutes on 350°F.

Yields: 20 Hamantaschen

1. Beat the egg in a bowl and set aside.
2. Melt the coconut oil/butter/margarine in a small saucepan. Whisk in the coconut milk, sugar, and honey, and simmer over a low flame until the sugar is melted.
3. Pour half the mixture into a cup or small bowl.
4. Very slowly drizzle the hot mixture from the cup/bowl into the beaten egg, whisking constantly.
5. Now slowly pour the egg mixture back into remaining hot mixture in the saucepan, whisking constantly.
6. Simmer the mixture for 3-4 minutes until it thickens. Remove from fire.
7. Whisk in the poppy seeds and refrigerate until fully cooled before using.