You may use the filling below or use one of the other filling recipes, or use Solo canned fillings

Apricot Filling:

1 16 oz package dried apricots

½ cup water

Dough:

½ cup butter or parve margarine, softened (Fleischman’s Unsalted)

1 cup sugar

1 large egg

1/3 cup orange juice

1 tsp vanilla extract

3 cups all purpose flour

2 tsp baking powder

½ tsp salt

1 egg white, beaten

Cinnamon Sugar

Optional: Walnut or Pecan halves

For Filling: Combine apricots and water in a small saucepan over medium-low heat. Cook until apricots are soft and water is absorbed. Mash gently with a fork or puree in food processor or blender; set aside.

For Dough: Preheat oven to 350°F

Beat margarine or butter at medium speed with an electric mixer until creamy; gradually add sugar, beating well. Add egg, orange juice, and vanilla.

Combine flour, baking powder, and salt. Add to butter or margarine mixture; stir into a uniform dough. Shape dough into a flat disk. Cover in plastic wrap and refrigerate at least 15 minutes (may be made up to 2 days ahead).

Roll out chilled dough on a lightly floured surface to 1/8″ thickness. Cut 3 – 4 inch circles with a cookie cutter or glass dipped in flour. Place 1 tsp of apricot mixture or other filling in the center of each circle. Shape into triangle by folding up 2 sides of the circle to the center and pinch together at the sides. Fold remaining side up to the center and pinch together at the sides. Some of the filling should be visible in the center. (Optional: Use ½ tsp filling and top with walnut or pecan half filling)

Place Hamantaschen 1 inch apart on a greased baking sheet. Brush with egg white and sprinkle with cinnamon sugar.

Bake for 20 to 35 minutes.

Yield: About 4 dozen

Gluten Free Hamantaschen II

7 oz. (200 g) butter

8 oz. (250 g) cream cheese

1/4 cup sugar

1 tsp vanilla extract

2 cups all-purpose flour (use your favorite blend of gluten-free flours)

Apricot, raspberry, poppy seed or prune butter filling

1 egg, beaten (optional)

Sugar or cinnamon sugar for garnish (optional)

Extra flour for handling the dough

     Prep Time: 30 minutes

     Bake Time: 20 minutes in preheated 350°F oven

Total Time: 50 minutes

In a mixing bowl, cream the butter and cream cheese together. Add the sugar and vanilla, and mix until smooth. Let the mixture come to room temperature. Then, add in the flour and mix lightly. Refrigerate the dough for an hour or more.

Preheat the oven to 350° F.

Cover baking sheets with parchment paper and sprinkle the paper with flour.

Coat your hands with flour and break off enough dough to roll between your palms into a ball of about an inch to an inch-and-a-half in diameter. Make sure the ball is coated with flour, and place it on the baking sheet.

Coat the bottom of a drinking glass or custard cup with flour, and flatten the ball of dough to about 1/8 of an inch. (Don’t press too hard or the dough will stick to the glass.) Place about a teaspoon of filling on the circle of dough.

With a flour-coated spatula, gently lift the edges of the circle. Pull up the sides and pinch three corners together to form a triangular cookie, with filling showing. It doesn’t matter if the dough doesn’t look perfect. Use your finger to close any holes in the sides.

Repeat the process until the baking sheet is filled, and bake for about 20 minutes, or until golden.

Some people like to brush their hamantaschen with beaten egg and sugar before baking. Others like to sprinkle them with confectioners’ sugar after they’re baked.

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