Gluten Free Hamantaschen Cookies
Gluten free Hamantaschen Cookies (also known as Haman's Corners and Hamantash) are a fun way to celebrate Purim, but they're delicious anytime!
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Ingredients
Cookie Dough
OR
- 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
- 2 Tbs milk of choice
- 1 tsp. pure vanilla extract
- 3 cups 405 grams gfJules® Gluten Free All-Purpose Flour
- 1/2 tsp. salt
- 1 Tbs. baking powder
- 1 1/2 tsp. citrus peel or zest it makes all the difference!
Filling
- preserves chutney or jam for filling (I often use Bonne Maman® Preserves)
- or Pistachio Cream or vegan Pistachio Spread pictured
Topping
- 1 egg or 4 Tbs. milk of choice
- 1 tsp. honey or agave nectar
- 2 tsp. water omit if using milk in place of egg
- demerera or coarse sugar optional
- shopped pistachios or other nuts optional
Instructions
- 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), 1 tablespoon milk 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 more 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 1/8-1/4 inch thickness and cut 2 1/2 – 3 inch circles using a sharp round cookie cutter.
- Place a teaspoon-sized dollop of filling in the center of each circle. Fillings can include any fruit preserve, jam, chutney or paste, such as quince. They should not, however, be watery.
- Brush edges of each circle lightly with water, then fold into one point (use the 1/3, 1/3, 1/3 method pictured above), 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 4 tablespoons milk of choice), 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 11 minutes. Cookies should be lightly browned. Dust with confectioner’s sugar, if desired. If cookies are very crumbly when eating, they were slightly overcooked.
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** Please keep in mind that nutrition information provided is per serving, which may vary. While we have taken care to provide you with the most accurate nutritional values possible, please note that this information may differ significantly depending on the exact ingredients and brands that you choose to use to make this recipe. Additionally, where options are given for ingredients, the resulting calculation may include all ingredient options instead of only one per line, skewing the totals significantly.