This delicious gluten-free hamentaschen cookie is traditionally eaten on Purim (the Jewish holiday which happened on March 4th of 2015), one of the most exciting holidays on the Jewish calendar. It can have any number of different fillings including poppy seeds, caramel, cheese, prunes, nuts, dates, apricots, raspberries, apples, fruit preserves, cherries, chocolate, dulce de leche and even halvah. Delicious!
- 2 sticks (1 cup) unsalted butter, softened
- 1/2 cup sugar
- 2 large eggs, lightly beaten
- 1 teaspoon vanilla extract
- 1 tablespoon orange juice
- 1 tablespoon orange zest (zest of 1 orange)
- 2 cups XO Baking Co. All Purpose Flour, plus more for rolling out dough
- 2 teaspoons baking powder
- OPTIONAL: filling of choice – poppy seeds, caramel, cheese, prunes, nuts, dates, apricots, raspberries, apples, fruit preserves, cherries, chocolate, dulce de leche, halvah or anything else you desire.
- In a large mixing bowl with an electric mixer, cream together the sugar and softened butter, until smooth.
- Add eggs, vanilla, juice and zest and continue mixing until combined.
- Add flour and baking powder and continue mixing until a smooth dough forms. Dough will be a little sticky.
- Divide dough in half and wrap each section in plastic wrap.
- Refrigerate for 2 hours.
- Preheat oven to 350F degrees and line a cookie sheet with parchment paper.
- Remove half the dough from the fridge and roll out onto a lightly floured surface 1/8”-1/4″ thick. You may need to dust the whole dough with a little flour if it’s too sticky.
- Cut dough into circles, using 3” or 4″ round cookie cutters.
- Using a teaspoon, place desired filling into the center of each round.
- Form a triangle with the dough, by folding and pinching each side.
- Repeat the same procedure with the other half of the dough.
- Place cookies onto sheet and bake for 20-25 minutes until lightly golden.