Hamentashen

It's almost Purim. Yay! Of course, now is the time for Hamentashen. Purim just doesn't seem like Purim without them. Those tasty cookies reminiscent of childhood memories and some vague childhood terrors. I lived in horror of the Hamentashens with the fig or prune fillings. Never a fan of either. Poppy seed filling was okay but I always preferred the homemade Hamentashens with various jams, jellies, pie filling or preserves in them.

This recipe does include instructions for poppy seed filling for those who prefer the tradition of poppy seeds on Purim.

Hamentashen

1 2/3 cup white or brown rice flour [a combination of both can also be used]
1 2/3 cup tapioca flour
1 2/3 cup arrowroot starch [corn or potato starch can also be used]
1 tablespoon xanthan gum
1 cup honey or agave nectar
2 cups palm oil shortening
2 egg or 2 egg equivalent of Ener-G egg replacer
1 1/2 tablespoons vanilla extract
potato or arrowroot starch for kneading
Fillings of choice - jams, jellies, pie fillings, fruit preserves or poppy seed filling [recipe continues below]

Preheat oven to 350 degrees. Line 2 cookie sheets with parchment paper.

In a bowl, whisk together the rice flour, tapioca flour, arrowroot starch and xanthan gum. Set aside all but 1/2 cup.

In the bowl of a mixer, cream together 1/2 cup of the flour mixture and the shortening. Beat in the honey/agave nectar, eggs and vanilla. Add in the remaining dry ingredients, mixing enough to thoroughly combine. The dough will be a soft ball.

Turn the dough out onto a work surface lightly dusted with starch then knead in enough of the starch to make the dough easy to handle and roll out. Using about a quarter of the dough at a time, roll out out to a little less than 1/4" thickness. Put a piece of plastic wrap over the dough if desired to make rolling out easier.

Cut the rolled out dough into 3 inch rounds. Place a spoonful of filling into the middle of each round. Bring up the sides into a triangle shape [leaving some of the filling exposed] and pinch the corners to seal. Place the formed hamentashen on the cookie sheet. Repeat the process with the remaining dough. All scraps can be used, they will not get tough in the process, just knead the scraps back into the ball of dough and roll out again.

Bake for 13 to 15 minutes or until lightly golden in color. Let sit for 5 minutes before transferring the baked hamentashens to a cooling rack. Store in an airtight container on the counter for up to 3 days or store covered in the refrigerator. Makes approximately 3 dozen hamentashen.


Poppy Seed Filling

2 cups poppy seeds
1 cup water or apple juice
1/4 cup honey or agave nectar

Combine the poppy seeds, water/juice and the honey/agave nectar in a saucepan. Cooked over medium heat until thick, stirring frequently. Remove from heat, cool then refrigerate until use.