Hamantaschen Cookies
Adapted from: https://nowaythatshealthy.com/2014/03/healthy-whole-wheat-hamantashen.html
Servings: Makes 18 cookies
Ingredients
¼ Cup (60 mL) Coconut oil, softened
¼ Cup (60 mL) Honey
1 Egg
½ tsp (2.5 mL) Vanilla extract
½ Cup (120 mL) Whole wheat flour
1 Cup (240 mL) All-purpose flour, plus more for dusting
¼ tsp (1.25 mL) Baking powder
⅛ tsp Salt
Zest from 1 citrus fruit (lemon, orange etc).
1-2 Cups (240 - 480mL) Filling of your choice
Directions
Preheat oven to 350F.
Line a cookie sheet with parchment paper.
Mix together the oil, honey, egg and vanilla.
In a separate bowl, whisk together 1/2 cup of whole wheat flour, 1 cup of all-purpose flour, baking powder and salt.
Add the dry ingredients to the wet and mix until a dough forms. Add additional all-purpose flour until the dough is slightly sticky.
Flour a countertop and place your dough on top to roll. Roll dough until 1/2 cm or so.
Cut out circles of dough using the lip of a round glass or a mason jar lid. Place each circle on a tray and cover with a damp kitchen towel as you work, so the dough does not dry out. Do this until the dough is used up.
Grab a round a make a small indent in the centre with your finger. Add ~1/2-1 tsp of filling to the centre. Use your thumbs to create the base of the triangle and your fingers to make the peak. Pinch the sides together so the filling does not escape and place it on your parchment-lined tray. Continue until each round is filled.
Bake for 10 minutes or until lightly golden. Allow them to cool and harden before tasting.
Notes
Poppyseed filling and prune fillings are traditional but thick jams and spreads work as well; you can even make savoury hamentashen.
This recipe on its own is Pareve, which means it is prepared without meat or dairy, making it permissible for those who follow Jewish dietary laws to be eaten with most meat and dairy dishes.
