Beat the eggs until thick, then beat in the sugar, oil and seasonings. Stir in enough flour to make a rollable dough. Roll out on a floured board until 1/4 inch thick and cut into 3 inch rounds.
Place a spoonful of desired filling in the center. Dip your finger in the extra orange juice and run it around the rim of the circle of dough. Draw up three sides to form a triangle and pinch the edges together - it is better to overlap a little more than you think you need rather than have these fall open while baking. Brush the tops with a little beaten egg if you wish. Bake in a moderate oven, 350 deg. F, for ~30 min.
Each batch makes 2 dozen 3" circle hamentashen.
NB: For most fillings, jam or preserves will work, except for blueberry. Blueberry jam almost always boils and runs. Blueberry pie filling works very well, however. (Evidently it's designed to stay where you put it at high heat.)
This year, I decided to try a gluten-free version for my daughter who was diagnosed as gluten-sensitive. What I did is substitute the regular flour in the recipe with:
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