JEWISH HAMANTASCHEN COOKIES ~ GLUTEN & ALLERGY FREE RECIPE - (4.4/5)
Provided by KeeleyMcGuireBlog
Number Of Ingredients 11
Steps:
- Stir dry ingredients into a large bowl. Using your fingers, work the butter, vanilla, and applesauce into the flour until it becomes a crumbled texture. Add 4 Tablespoons of ice cold water and combine by hand until water is absorbed. Be careful not to over-mix the dough. Form dough into a ball and wrap tightly in plastic wrap. Refrigerate for one hour or longer. After refrigeration period, preheat oven to 350 degrees. Line baking sheet with parchment paper and set aside. Break off half your dough, wrap and return the other half to the fridge to stay chilled. Begin rolling out the first half on a floured surface. Make sure to lightly add flour when needed to dough, to keep from sticking to your rolling pin. Roll out the dough as thin as possible, without creating holes - this is crucial. Cut circles into your dough using a 3-4" cookie cutter or a glass. Add a dollop of filling to the center of each circle. Dip your finger in the shallow dish of water and run it along the entire edge of the circle. This will help the dough to stick together when baking. Begin to fold your triangular shaped cookies. You can view a step-by-step photo here: http://www.keeleymcguire.com/2014/03/gluten-allergy-free-jewish-hamantaschen.html Fold in one side and lightly wet the corner, then repeat with the next side and so forth. Lightly pinch the edges, but make sure that you wet them - pinching alone will not work. Repeat the process of rolling out the dough, cutting, and filling, until complete. Bake for approximately 22-25 minutes. Remove from oven and let cool on a wire rack. Yields 22-24 cookies.
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