Hamantashen (Haman’s Tri-Cornered Cookies)

22 Posted on February 22, 2013 - by Jules Shepard

Categories: All, Cookies, Desserts, Holiday, Recipes

Tags: , Allergy Friendly, Dairy Free, GFCF, Gluten-Free Cookie Recipe, Hamantashen, Jewish Recipes, Purim, Tri-Corner Cookie

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!).

Hamantashen Cookies

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)

Topping Ingredients:

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

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10 Comments

We'd love to hear yours!

Bee said: on February 18, 2012

thanks for the recipe

I have King Arthur gluten free all purpose flour. will that work as well? do I have to add zanthan gun?
Reply
- Jules said: on February 18, 2012
  
  Hi Bee – I don’t know exactly what’s in that flour blend, but you could give it a try. If it doesn’t already contain xanthan gum, you will need to add that, as my flour blend contains xanthan gum. Hope it works with that flour!
  Reply
Kindra said: on March 5, 2012

If we have took add the xanthan gum how much should we add?
Reply
- Jules said: on March 5, 2012
  
  In this recipe, if you are not using my flour (which already includes xanthan gum), add around 1 tsp. xanthan gum per cup of gluten-free flour.
  Reply
Marina said: on March 7, 2012

Is it possible to make your cookies and crackers just using butter rather than using shortening? I can’t eat shortening or canola/peanut/vegetable oils, etc. Thanks!
Reply
- Jules said: on March 7, 2012
  
  Marina – butter has a higher moisture content than does shortening (which has no moisture), so you may need to account for it in recipes if you substitute (add a bit more flour, if you find that the dough is too wet). You could also try coconut oil as a shortening sub — it’s a solid like shortening at room temp. Hope that helps you!
  Reply
  - Marina said: on March 8, 2012
    
    Jules – that helps. Thanks! I will use coconut oil. Its one of the few oils I can eat. Thanks for all you do to bring us gluten free products and recipes!
    Reply
Lesley Goldberg said: on March 7, 2012

😊thank you so much for this recipe. I am going to try it this weekend. My daughter made g-full hamentashen and my mouth was watering. Now I can have my own batch.
Reply
DEBRA said: on February 18, 2013

These look great. I will definitely be trying my hand at GF hamentashen this week. Just wondering _ will this yield a cookie type dough or a cakey style dough?
Reply
- Jules said: on February 18, 2013
  
  Debra, it definitely seems more cookie-like to me. Enjoy!
  Reply