Gluten Free Hamantaschen Cookies
Gluten Free Hamantaschen (Haman’s Hat/Haman’s Pocket, pronounced hah-men-tash-en) cookies are certainly unique and symbolic at Purim, but so good you should add them to your recipe box for any time of year.
I first learned of this yummy-sounding treat when I was reading one of my reader’s accounts of how delicious this cookie could be when made with my gfJules™ Gluten Free Flour! I began to read more about the history of this cookie and more about Purim – more, that is, than I already knew from my kids’ mini-Bible books including favorite stories like Esther’s.
The cookie’s long history includes yeast incarnations and more cookie-like incarnations, the latter of which sounded more intriguing to me. I mean, what’s not to like about a cookie with yummy fruit filling?
So, I dove into the history further, read reams of recipes and decided to give this seasonal sweet a try. I love that Purim traditions include sending gifts of food to friends, and of course, a Purim feast! (These cookies would be wonderful for either!)
They are very easy to make with my gfJules™ Flour, since it provides stretch where other gluten free flours in rolled doughs often do not. Whether you concoct a homemade poppyseed filling, or just use your favorite preserve, jam, chutney or paste (like quince) — you choose. It is not even necessary to chill this dough before rolling, so it’s quick, too!
Search no further for a great way to celebrate this Purim, or just this wintry weekend – take your pick! (And don’t forget to check out my Challah recipe if you are in need of more yummy recipes for Purim!).
Hamantashen (Haman’s Tri-Cornered Cookies)
- 1/2 cup palm shortening (recommended) or solid coconut oil shortening
- 1/4 cup butter or non-dairy alternative (e.g. Earth Balance® Buttery Sticks)
- 1/2 cup granulated cane sugar
- 2 large eggs (or Ener-G® gluten free egg replacer works well here)
- 1 tsp. pure vanilla extract
- 3 cups gfJules™ Gluten Free All-Purpose Flour
- 1/2 tsp. salt
- 1 Tbs. baking powder
- 1 1/2 tsp. citrus peel or zest
- preserves, chutney or jam for filling (I used Bonne Maman® Preserves)
- 1 egg (or non-dairy milk of choice)
- 1 tsp. honey or agave nectar
- 2 tsp. water
- demerera or coarse sugar (optional)
- confectioner’s sugar (optional)
Preheat oven to 375° F (static).
To prepare the dough, cream shortening, butter and sugar until light and fluffy. Beat in the eggs (or substitute) and vanilla.
Whisk together the dry ingredients in a separate bowl, then gradually stir in with the wet mixture until fully incorporated. A smooth dough should be formed at this point – not sticky or dry. If it is crumbly, stir in milk, one tablespoon at a time until the dough holds together easily.
Prepare a clean surface or pastry mat by dusting lightly with gfJules™ Gluten Free All Purpose Flour (don’t use gritty rice flour to roll the dough!). Roll dough to 1/4-inch thickness and cut 2 1/2 – 3 inch circles using a sharp round cookie cutter.
Brush edges of each circle lightly with water, then fold into one point, then bring the bottom rim of the circle up to form the bottom of a triangle.
Pinch each of the three corners firmly, brushing again with water if necessary to keep the corners stuck together during baking.
Gently transfer to a parchment-lined cookie sheet.
Stir these toppings together: egg (or non-dairy milk), honey and water. Brush lightly on tops of each exposed portion of the cookie. Sprinkle with the demerara sugar, if desired.
Bake in preheated oven for approximately 12 minutes. Cookies should be lightly browned. Dust with confectioner’s sugar, if desired. If cookies are very crumbly when eating, they were slightly overcooked.
Yield: approximately 24 cookies