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Hamantaschen Cookies

Raquel C. Purista

Celebrating Purim or simply throwing a party? Check out these delicious, flaky hamantaschen cookies filled with hazelnut, apple, and raspberry!

Total Time
45 min
Difficulty Level
Medium
Serves
12
Overnight
No
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Ingredients:


  • 1 cup coconut sugar
  • 1 1/3 cup ghee
  • 2 large eggs at room temperature
  • 6 tbsp water
  • 1/2 tsp vanilla extract
  • 4 cups coconut flour

Filling options:

  • Chocolate spread
  • Fruit spread

Directions:


  1. Cream sugar and margarine together with a hand mixer.
  2. Add in eggs, and cream until smooth.
  3. Stir in water and vanilla extract
  4. Add flour, and mix until the dough forms a ball.
  5. Wrap in plastic and refrigerate for 30 minutes.
  6. Preheat the oven to 375°F. Line a baking tray with parchment paper.
  7. Pinch off walnut-sized pieces of dough, and roll them into a ball.
  8. Press each ball between 2 pieces of waxed paper, and transfer to the prepared baking sheets; space balls about an inch apart.
  9. Place about 1 teaspoon of your preferred filling in the center of each circle of dough.
  10. Pinch to form a 3-cornered hat.
  11. Bake for about 15 minutes or until the cookies start to brown.
  12. Remove the cookies to a wire rack to cool completely.
  13. Store cookies in an air-tight container.

Coconut Sugar