Name a Jewish holiday, and there’s usually a special food associated with it. That’s certainly the case with Purim, which is coming up this weekend. I made gluten-free, dairy-free hamantaschen — triangular, jelly-filled cookies — using the recipe I posted last year.
I found the recipe so easy to work with last year, but a bit more difficult to cut out the circles this year. It helped when I chilled the dough in the freezer then liberally sprinkled rice flour on the wax paper when I was rolling out the dough. Go figure. There is so much that goes into baking — the smallest changes in ingredients, temperature, etc., end up making a big difference.
My kids love shaping the hamantaschen and doing a “magic” trick: taking the circles of dough and turning them into triangular cookies. They also love thinking of crazy fillings to put in the hamantaschen. This year we tried marshmallows, white chocolate chips, Nutella and mint M&Ms, along with apricot and raspberry jam. I actually like the traditional prune and poppy seed fillings, but I did not have the ingredients on hand.
Check out this cute, short video of my older daughter shaping hamantaschen, and turning circles into triangles. Yes, she really does say to “gently, carefully, tenderly” fold up the dough!
The full recipe is posted here.