I realize this is months ahead of time, but does anyone have a
hamentaschen recipe that's dairy free and suitable for eating after
either a milk or meat meal? As I recall, my grandmother's recipe used
Mazola oil and eggs but no butter. The dough was made and refrigerated,
then rolled out on a little flour. (She did the rolling as the dough
was quite sticky and fersnickety.) My brother and I did the decorating
and filling. We didn't stick to the triangular shape but came up with
all sorts of creative variations. I never wrote down her recipe and
would love to have it now.


--Lia