Oznay-Hamman (Hammantashen)

3 pointed filled cookies.

Ingredients

1/2 cup	sugar
1 tsp	salt
4 cups	flour
1 cup	warm water
1/3 cup	vegtable oil
1 large	Egg
1 Tblsp.	Water
21/2 tsp package	active dry yeast
1 large	Egg

Instructions

**Purchased filling of your choice**! Combine all dry ingredients. In a separate bowl, mix together all liquid ingredients. Gradually add dry ingredients to the liquid to form a dough. Knead dough for 5 - 10 minutes until it is smooth and elastic. Spray a large mixing bowl with Pam and place dough inside. Spray Pam on dough and cover loosely with a towel until dough doubles in size. Punch down dough. Divide into thirds on a lightly floured surface. Roll out each piece until it is ¼-inch thick. Cut out 3 -inch rounds. Reroll scraps. Place filling in the center of each dough round. Fold three sides up to form a triangle, leaving some filling exposed in the center. Place hamentashen 2 inches apart on greased cookie sheets. Cover again and let rise at room temperature until nearly double, about one hour. Preheat oven to 350 degrees. Brush tops of the hamentashen with the egg wash. Bake for about 25 minutes or until golden brown. Transfer to a wire rack to cool.