Chag sameach! Happy purim!
HAMANTASCHEN - VERSION #2
[Gluten-Free / Nut-Free / Soy-Free ]
1 stick (8 tbsp) salted butter, softened
3/4 cup sugar
1 large egg
2 Tbsp lemon juice
1 heaping tsp lemon zest
1 tsp vanilla extract
1/2 tsp salt
1 cup sorghum flour
1 cup white rice flour (finely milled)
1/4 cup tapioca starch
3/4 cup potato starch
2 Tbsp corn starch
1 1/2 tsp xanthan gum
1 additional egg, beaten well and set aside
With an electric hand mixer, or in the bowl of a standing mixer, cream the butter with the sugar.
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.
Preheat oven to 350 F. 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. 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. 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 22-28 minutes or until golden on top with some slightly browned areas (the more browned, the crisper the cookie - but be careful not to burn!) Allow to cool slightly before serving or transferring to cooling rack.
Makes approximately 24-28 cookies.
GOT LEFTOVER DOUGH? HERE'S AN IDEA: