Jewish culinary tradition meets Southern culinary tradition. The benne wafer is a sophisticatedly delectable cookie popular in the South Carolina and Georgia Low Country and a favorite of this Southern Jewish gent'. The Benne seed (otherwise known as 'sesame' seed) has graced authentic Southern recipes for generations, ever since being brought over from West Africa on slave/trade ships in the 1700's . Boasting a rich sweet and nutty flavor, its about time these awesome Southern treats are being merged with a Jewish holiady favorite. Being from the state of Georgia (the 'Peach State'), I felt it only appropriate that the filling for these awesome hamantaschen should be peach preserves (another Lowcountry favorite.)
Preheat oven to 375°
In a mixer with the paddle attached, beat together the oil, brown sugar, white sugar, eggs, vanilla, toasted sesame oil, and salt until creamy.(Note: Start mixing at a slower speed to prevent ingredients from "jumping out" and increase speed as seen fit.) Gradually add the flour, baking powder, and sesame seeds and continue beating until well combined. (If the dough is a little sticky/moist, add a little flour until dough is firm enough to work with. You can also refrigerate it, as cold dough is easier to work with.) Divide the dough in half and roll out each half, one at a time until the dough is about 1/8" thick. Cut out hamantaschen with a 3 " round cookie cutter. Place the cut cookie dough rounds on a baking tray lined with baking paper and fill with a 1/2 TBS. of peach preserves in the center. Fold the dough around the filling to form a triangular shape. Bake for approximately 15 minutes, turning half way through baking.