In "Jewish Cookery," Florence Greenberg, who used to be the food columnist for the Jewish Chronicle, published in London, instructs that hamantaschen should be made with kuchen dough.

Kuchen Dough

1 lb. Flour
2 oz. (Tblsp) sugar [she calls for caster/superfine]
1/2 pint milk
pinch of salt
1/2 oz. yeast
2 oz. (Tblsp) margarine
1 egg

Cream yeast with a teaspoonful of the sugar. Melt the margarine in the milk and when just _lukewarm_ pour it onto the creamed yeast.

Sift flour and salt into a _warm_ bowl, make a well in the center and pour in the yeast mixture. Gradually work in the flour from the sides and knead to a smooth dough; cover and leave in a warm place to rise 1-1/2 to 2 hours. Then add sugar and beaten egg and knead thoroughly. Roll out and use as required.

For hamentaschen, roll out the dough to 1/4 inch thick, cut into 4-inch rounds, and brush edges with melted margarine or oil. Spread with desired filling and fold edges to form three-cornered cakes. Brush the top with warm honey, [I'd go with egg wash] leave in a warm place to rise till bulk is doubled, then bake in a moderately hot oven (400 F) till golden brown.

Using this kind of a dough, it could be easy and fun to make some plate-size ones, particularly if you have some little kids to dazzle.