Quick and easy vegan hamantaschen

Roll out each half evenly on a well-floured board to about a 1/8-inch thickness.

Using a cookie cutter or the open end of a glass, cut into approximately 2 1/2- to 3-inch circles.

Repeat the process with the remaining dough, combining scraps until all the dough is used up. Be sure to generously flour the board as you gather up and roll out the dough.

Pinch the dough into a triangle with the filling securely inside, leaving the triangle open to view.

Pinch the edges closed slightly more than you think is needed, as the hamantaschen may open up a bit during baking. Dampening your fingers can help with the sealing.

Bake for 12 to 15 minutes, or until the bottoms are golden. Be cautious not to overbake.

Allow the hamantaschen to cool thoroughly on racks or plates before serving.