Jewish Hamantaschen Cookies Gluten Allergy Free Recipe 445

GLUTEN-FREE HAMANTASCHEN - SUGAR-FREE [ PURIM COOKIES ]

Gluten-Free Hamantaschen - Sugar-Free [ Purim Cookies ] image

This is a recipe for gluten-free, cane-sugar-free hamantaschen. They don't have a hard sugar-cookie consistency; Rather, they are more like soft, cakey pastries. Delicious! I filled half of my hamantaschen with no-sugar-added apricot preserves. The other half I filled with lekvar, a puree of dried prunes that have been softened in boiling water. You can buy canned lekvar, which has sugar or corn syrup in it, or you can try making it yourself using a traditional recipe but omitting or replacing the sugar. This recipe has no refined sugars. It uses agave nectar, which is one of the least refined sweeteners available. Though it naturally contains fructose, it is much lower on the glycemic index (GI) than other natural sweeteners, which can makes it more suitable for some diabetics, sugar-sensitive people, low-carbers, and hypoglycemics.

Provided by Whats Cooking

Categories Dessert

Time 45m

Yield 24 cookies

Number Of Ingredients 11

Ingredients

8 tablespoons margarine or 8 tablespoons butter, softened
3/4 cup agave nectar
1 egg
2 tablespoons lemon juice
1/4 teaspoon lemon zest
1 teaspoon vanilla
1 1/2 teaspoons xanthan gum
2 tablespoons cornstarch
2 1/2 cups Pamelas ultimate baking and pancake mix (gluten-free)
1/2 cup potato starch
1 additional egg, well beaten and set aside

Steps:

With an electric hand mixer, or in the bowl of a standing mixer, cream the butter or margarine with the agave nectar. Add the unbeaten egg, lemon juice, lemon zest and vanilla and continue combining. In a separate bowl, combine all dry ingredients.
Slowly add the dry mixture into the liquid mixture. Mix until combined into a cohesive ball of dough. Refrigerate for 2 hours or overnight.
Line two cookie sheets with parchment paper. Flour a counter or other surface thoroughly. Remove dough from refrigerator and immediately roll into a ball and roll the ball in flour before placing it on the floured counter. Roll out until 1/4" to 1/8" thickness. Using a juice glass or biscuit cutter, cut into 3-4" circles. Immediately move dough circles to parchment-lined cookie sheets. If the dough begins to stick to the counter, use a pastry scraper to gently transfer the disks of dough.
Place approximately 1 teaspoon of filling (apricot preserves, lekvar, poppyseed filling, raspberry jam, etc) in the center of each circle. Using a pastry brush, apply well-beaten egg to the perimeter of each dough circle and immediately fold 3 sides of circle together so that the cookie becomes a triangle, and pinch corners to seal. Seal completely and firmly, using beaten egg so they do not come apart in baking. If you have trouble sealing the corners, try folding them over a bit. The final cookie should look like a triangle with the filling showing through only at the center.
Use the remaining beaten egg to lightly brush the top of each pastry.
Bake at 350 F for 12-15 minutes or until lightly golden on top but not overly browned on the bottom (lift one cookie up after 12 minutes to make sure the bottom hasn't become dark brown). Let cool slightly before serving or transferring to cooling rack.

Nutrition Facts : Calories 55.2, Fat 4.2, SaturatedFat 0.8, Cholesterol 17.6, Sodium 52.1, Carbohydrate 3.6, Fiber 0.2, Sugar 0.2, Protein 0.8

LOW-FAT, DELIGHTFUL HAMANTASCHEN COOKIES

Low-Fat, Delightful Hamantaschen Cookies image

These cookies are traditionally made for the Jewish holiday of Purim, and the traditional filling is made of prunes or poppy seeds. However, I've found these are tremendously popular anytime, and can be spiffed up by using any kind of jelly, jam or preserves as filling. This recipe is lower in fat than my normal recipe (for the full-fat version, replace the banana with another stick of butter and the low-fat yogurt with sour cream). Enjoy! I always get lots of great comments on these.

Provided by Foxgirl

Categories Dessert

Time 1h15m

Yield 40-50 cookies

Number Of Ingredients 9

Ingredients

3 1/2-4 cups flour
3/4 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup sweet butter, cut up
1 ripe banana
3 eggs, separated
1/2 pint low-fat vanilla yogurt
jelly or preserves, for filling

Steps:

You really need to do this with clean bare hands (or gloves, if you prefer)--mash the butter and banana into all the dry ingredients in a large bowl until the mixture is crumblike.
Smush in the egg yolks and yogurt. If it's very sticky, add more flour a bit at a time until it is a good, doughy texture.
Divide it into four parts and stick them in the freezer for 20-30 minutes.
When you take out the first part, transfer the others to the fridge.
Roll the first part flat, but not too thin.
Flour the rim of a drinking glass and use it to punch out circles of dough, placing them on a greased cookie sheet.
Put a spoonful of filling in the center of each circle and squish up the edges in the shape of a triangle, leaving some of the filling exposed in the middle.
Brush the dough with the egg whites and bake at 350º for 10-15 minutes or until golden brown.
Repeat this process with the other three sections of dough.
Remove from cookie sheets, let cool on a wire rack and enjoy.

Nutrition Facts : Calories 88.1, Fat 2.9, SaturatedFat 1.6, Cholesterol 22.3, Sodium 57, Carbohydrate 13.7, Fiber 0.4, Sugar 5, Protein 2

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