Gluten Free Hamantashen

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Sorry, will try get a ‘baked’ picture however they were consumed too fast for the photographer:)…although I think they look better raw since the baking does make them spread out.

The dough works best when chilled for 6 hours at least or left in the fridge overnight. They aren’t gourmet and fancy but they work AND are edible! (Two rare concepts when baking Gluten Free!) Please note that the hamantashen really do flatten….in fact the 3 I made immediately after making the dough held up better than waiting the 6 hours….you may want to experiment:).

1/2 cup Margarine (I used Earth Balance) (The original recipe called for 1/4 cup butter and 1/4 cup shortening)

1 c sugar

1 egg

2 c rice flour mix

1/2 teaspoon xanthan gum

2 teaspoon baking powder

pinch of salt

2 Tablespoon juice (I used lemonade, original recipe called for oj)

1 teaspoon vanilla

Cream margarine and sugar together. Beat until well mixed, then add egg, followed by juice and vanilla. In another bowl, mix together the flour mix, xanthan gum, salt and baking powder. Add into the margarine/sugar and egg mix, and stir until completely mixed. Chill in the fridge overnight or for at least 6 hours.

Divide dough in half, and roll out half on a well floured surface. Cut out circles with a cookie cutter. Spoon filling into the center of each (poppy seed works better than jam as the jam made them spread out too much.) Then fold into hamantashens. Stick the cookie sheet with the cookies on it in the freezer while you roll out and shape the second half of the dough. Also, preheat the oven to 375 at this point.

When the second half of the dough is formed, take the first batch out of the freezer and stick them into the now preheated oven. Stick the second batch into the freezer while the first batch bakes. Bake 10 minutes or until just starting to brown on the corners. Makes about 2 1/2 dozen cookies.

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