Lemon Poppy Seed Hamantaschen Pareve Or Dairy Cookies Recipes

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LEMON POPPY SEED HAMANTASCHEN (PAREVE OR DAIRY) COOKIES



Lemon Poppy Seed Hamantaschen (Pareve or Dairy) Cookies image

A dairy-free recipe for Lemon Poppy Seed Hamantaschen cookies, made with an oil-based poppy seed dough filled with lemon curd.

Provided by Miri Rotkovitz

Categories     Dessert     Snack

Time 1h3m

Number Of Ingredients 14

For the Dough:
2 cups plus 2 tablespoons all-purpose flour
1/3 cup confectioners sugar
1/4 cup granulated sugar
1 tablespoon poppy seeds
3/4 teaspoon baking powder
1/4 teaspoon fine Kosher salt (or sea salt)
Optional: zest of 1 lemon (finely grated)
1/4 cup plus 2 tablespoons neutral oil (such as sunflower or canola)
1 large egg
2 tablespoons orange juice
1 teaspoon pure vanilla extract
For the Filling:
2 cups lemon curd (store-bought or homemade)

Steps:

  • Gather the ingredients.
  • In a large bowl, whisk together the flour, confectioners' sugar, granulated sugar, poppy seeds, baking powder, salt, and lemon zest (if using).
  • In a liquid measuring cup or small bowl, combine the oil, egg, orange juice, and vanilla. Mix with a fork to lightly beat the egg.
  • Add the wet ingredients to the flour mixture and mix well with electric beaters or a large wooden spoon until the dough begins to pull together into a ball.
  • Using clean hands, knead the dough briefly in the bowl to ensure that all of the ingredients are mixed and no streaks of flour remain.
  • Divide the dough in half. Gather it into two balls, flatten each into a disk, and wrap in plastic wrap or parchment paper. Chill the dough for at least 20 minutes.
  • Preheat the oven to 350 F. Line two large baking sheets with parchment paper or silicone liners.
  • On a lightly floured surface, roll out one of the dough disks to between 1/8 and 1/4-inch thick. Use a 2 1/2- or 3-inch round cookie cutter or drinking glass to cut out circles. Gather up the dough scraps, re-roll, and continue cutting circles with the remaining dough.
  • Carefully transfer the dough circles to the prepared baking sheets and place 1/2 to 3/4 teaspoon of lemon curd in the center of each dough circle.
  • Fold up the edges to form a triangle shape, allowing some of the filling to show. Pinch the corners of the dough to seal well.
  • Bake the hamantaschen in the preheated oven for 15 to 18 minutes, or until the dough is firm and the bottoms begin to turn a light golden brown.
  • Transfer the hamantaschen to a wire rack to cool.
  • Enjoy!

Nutrition Facts : Calories 310 kcal, Carbohydrate 45 g, Cholesterol 77 mg, Fiber 1 g, Protein 5 g, SaturatedFat 4 g, Sodium 150 mg, Sugar 27 g, Fat 13 g, ServingSize 22 cookies (serves 11), UnsaturatedFat 0 g

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