Hamantashen (Haman’s Hat/Haman’s Pocket, pronounced hah-men-tash-en) cookie.
I first learned of this yummy-sounding treat when I was reading one of my reader’s own blogs outlining how delicious this cookie could be (wait for it …) gluten free! 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 has yeast incarnations and more cookie-like incarnations, the latter of which sounded more intriguing to me, cookie fiend that I am!
So, I dove into the history further, read reams of recipes and decided to make a stab at this seasonal sweet. 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, whether you concoct a homemade poppyseed filling, or just use your favorite preserve, jam, chutney or paste (like quince). 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!).
- 1/2 cup shortening
- 1/4 cup butter or non-dairy alternative (e.g. Earth Balance®)
- 1/2 cup granulated cane sugar
- 2 large eggs (or Ener-G® egg GF replacer)
- 1 tsp. pure vanilla extract
- 3 cups Jules Gluten Free™ All-Purpose Flour
- 1/2 tsp. salt
- 1 Tbs. gluten-free baking powder
- 1 1/2 tsp. citrus peel or zest
- preserves, chutney or jam for filling (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)
Cream the shortening, butter and sugar until light and fluffy. Beat in the eggs 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.
Preheat oven to 375° F (static).
Prepare a clean surface or pastry mat by dusting lightly with Jules Gluten Free™ All Purpose Flour. Roll dough to 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, 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