These cookies turned out great!!! What is even better is that they were successfully made gluten free-not easy with most treats. I added one egg, decreased the flour by 2/3 to 3/4 cup (depending) and added 1 tsp. of xanthum gum to the dough. I kneaded thoroughly and chilled the dough overnight. Rolled the circles between two sheet or wax paper and used GF preserves as the filling. SO YUMMY!!!
reduce the amount of filling by one cup, we had lots left over. a great cookie. roll out dough to be 1/8 inch rather than 1/4 inch.
Really good recipe. I used canola oil and white whole wheat flour--the dough was great. For the filling I made separate batches of apricot and prune then put them in the blender with lemon juice and sugar (no walnuts) so I had 2 different fillings both good. I ended up with more than twice as much filling as I needed so I guess I'll have to make more dough and eat more hamantaschen!
This is a REALLY great recipe! The only thing I had a problem with is that my first round overflowed. The fix: only fill with ONE TEASPOON for a 2-3 inch round dough. Then, using a bowl of water, dip your finger in water, and moisten the boarder of the disc before forming the triangle. It helps the ends stick better. I also used store-bought jam, with no other issues. Yum!
SO good! For some reason the dough was too soft to roll out right after mixing it all together so I refrigerated it for a couple of hours. I had no problem at all rolling them out after that. The cookies are so delicious! They are so much more flavorful than other recipes that I've tried.
I'd like to add: We make extra filling and eat it on yogurt or cereal or plain. Besides being tasty it really helps... hem... move things along:)
fabulous recipe! I didn't have any lemons so I just doubled the orange zest and it was perfect. Also I used the bread hook on my Kitchenaid to mix.
Fantastic tasty dough! I mixed it w the dough hook attachment in my KitchenAid mixer. So easy! Scraped it from bowl onto Roul Pat mat & needed to sprinkle w some flour (used Organic pastry flour & raw sugar). I also added a drop of Young Living 'Citrus Fresh' essential oil to the egg mixture. Amazing flavor & I love cooking w my oils (I sell them as well). The dough rolled out so nicely. Didn't have time to make the filling so I used a combo of cherry & apricot Bon Maman preserves. I made the cookies thin so I baked them only 14-16 min per batch. Crunchy edges & soft inside. Wonderful!
These were great. But for my neighbor down the hall I'd be interested to know if commenter GreenApril meant gluten-free flour in her gluten-free version. Otherwise that recipe is -- obviously -- not gluten-free. Hope she sees this!
The dough never "came together." I added a few tablespoons more of oil until I could form it into a ball. Even so the dough was so crumbly I couldn't roll it out. The cooking time for the fruit was inadequate. I cooked it for 5 minutes longer than suggested and it was still almost impossible to mash the fruit especially the apricots. I ended up pushing lumps of dough into a muffin tin with my fingers and spooning the fruit into the center. The resulting "deconstructed Hamantaschen" tasted very good but didn't look like much.
