So last week I was invited to host a hamantaschen making workshop in NYC, which was completely out of the blue, and which I sadly I had to decline because I live nowhere near and my schedule is a little crowded for travel at the moment.... Nonetheless I was reminded that I really wanted to make a new hamantaschen cookie recipe for the blog this year to perfect what I started last year. But wait, are you still with me here reading? If you are, you've obviously had a hamantaschen before. But I bet most haven't and I'm guessing that at this point you're thinking: a what making workshop? ...and are trying to figure out how to pronounce the awkward name of this triangular cookie...
So let me fill you in here real quick. A hamantaschen or hamantash cookie is a triangular cookie traditionally made for the celebration of Purim. Something like a shortbread pocket filled with a sweet filling -- usually apricot, or poppy seed, raspberry, etc. While we don't celebrate Purim, I do love these little fellas and so does my husband... so last year I shared a recipe for some poppy seed filled ones. The poppy seed filling has always been my favorite, and the cookies turned out wonderful.
... But for some reason some of you have been struggling with the recipe, and also over the year I've been into simplifying the recipes more and more anyhow, and so these cookies were up on my list of things to remake into something easier... and tastier ;) And success: delicious batches of dairy-free, eggless, refined sugar-free, oil-free, gum-free, nut-free, (insert many more "-free"), gluten-free hamantaschen coming your way ?
This time around I opted to make some apricot-filled ones and share a few tips / tricks for success. If you prefer the poppy seed filling though, check out the other recipe which I've now updated to reflect the new and easier to work with dough. That poppy seed filling is just the best!
Before we dive in though... here are a few things you might want to know about making hamantaschen, and about this recipe in particular:
- Hamantaschen take practice to perfect; definitely not a recommended cookie to attempt for the first time for the purpose of impressing guests... That said it's a most delicious learning process ;) that will likely take a few trial runs to master.
- There are some common #hamantaschenfail snags to be aware of... Let's start with the corners -- seal them well so they don't open up on you as the cookie bakes. Also keep the filling to the center only, leaving the edges clear while filling to help those corners seal properly.
- The dough consistency is important. If it's too dry, the cookies will crack as you assemble them. Make sure it's pliable, stretchy, and soft, but that you can still easily roll it into a ball. After processing, take a small scoop into your hands and play around with it: roll into a ball, flatten, and try to carefully fold the dough -- is it bendable? Good to go. Does it snap in half at the gentlest of folding? Return to the processor, add a bit more water and try again. The variance can happen here because different nut and seed butters (even different batches of the same variety) can have different consistencies, so that is where adjusting things by adding more or less water to the dough comes in. Extra tip: wet your hands slightly when handling the dough -- makes it much easier to work with.
- Don't be tempted to overfill those cookies. 1 teaspoon may not seem like much filling at first, but it's just right.
- Patch up any minor cracks or tears before baking (just as you would with a pie crust, etc.).
I hope these little tips help. If you have questions about anything else, other issues you run into, etc. ask away in the comments. Otherwise, have fun exploring these little cookies and / or learning how to make something new :)
P.S. It's pronouced: ham-maan-tah-shen ;)
PrintApricot Hamantaschen Cookies
A gluten-free and dairy-free version of the traditional triangular Hamantaschen cookie filled with sticky apricot jam.
- Prep Time: 20 minutes
- Total Time: 20 minutes
- Yield: 8 cookies
- Category: Cookies
- Method: Baked
- Cuisine: Dessert
Ingredients
Cookie:
- ¾ cup white rice flour
- 5 tbsp maple syrup
- 1 tsp pure vanilla extract
- ½ tsp almond extract (optional; omit for nut-free)
- ⅛ tsp salt
- 13 tbsp sunflower seed butter
- ⅓ - ½ cup water, room temp (or warm)
Filling:
- 3-4 tablespoon fruit-sweetened apricot jam (I used my homemade apricot jam because I like the thickness, but storebought is fine too)
Instructions
- Preheat oven to 350F. Line a cookie sheet with parchment paper and set aside.
- Place rice flour, maple syrup, vanilla, almond extract, salt and 5 tablespoon sunflower seed butter into a food processor and process to combine. Add in another 5 tablespoon sunflower seed butter and process again. Then add the remaining 3 tablespoon and process (this helps the sun butter blend into the dough better than processing all at once). Add ⅓ cup water and process again. At this point you should have a very sticky, stretchy, pliable mixture, but one that can be lumped into a ball. If it seems a little dry still, add a bit more water and process again (I only used ⅓ cup of water with the sun butter for this recipe, but found other nut-butters required a slightly greater amount of water).
- Wet your hands a little and lump ½ of the dough into a ball, kneading it lightly. Flatten into a disk and place on a piece of parchment paper (if at this point the ball is cracked all around the edges, you'll need to return it to the processor and add a bit more water and process again -- that's an indication the mixture is too dry. A bit of cracking is normal though). Cover with a second sheet of parchment paper and roll out into an ⅛" thickness. Cut out circles using a 2" round cookie cutter (or a glass rim).
- Transfer the cookies onto the prepared cookie sheet. Place about 1 teaspoon apricot jam in the center of each circle. Then lift two edges of the circle up over the filling and pinch to seal a "corner", then life the remaining side of the circle and pinch to seal the other 2 corners. Make sure you seal those corners well, as otherwise the cookies will open up as they bake. Touch up any cracks at this stage. 5. Repeat step 3 & 4 with the other half of the dough.
- Bake in a pre-heated oven for 13-15 mins (the longer they bake the crunchier they'll be). Cool on a rack completely and enjoy!
Hilary Forgie says
Could I use tahini instead of sunflower butter? And brown rice flour instead of white?
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Audrey says
Hi Hilary, yes, though the flavor will be different. Please see my previous reply to Michal in the comments here for some info on how to best make it work with an alternative nut / seed butter. The rice flour swap is not an issue at all.
Rachel says
Do you think almond butter can be used instead of sunflower?
Audrey says
Hi Rachel, yes, but see my previous reply to Michal here in the comments for some tips.
Steve says
Audrey, I am excited to try a hamantaschen that both my Son and I can eat. Thank you for posting. What type of sunflower seed butter do you use: the 'regular' sweetened version, or the unsweetened version?
Audrey says
Hi Steve, I used an unsweetened version (all natural, only ingredient is sunflower seeds). Hope you enjoy them!
Rachel says
Hi Rebecca. thank for the awesome recipe, can't wait to try it out this year. Do you think I could sub oat flour for rice flour?
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Audrey says
Hi Rachel,
I think oat flour could work -- that would be one of my next go-to's here if I had to come up with a substitute (I also love sorghum).
A.
Rachel says
Thanks for this recipe. With Purim coming up I was thinking it'd be fun to make some Hamantaschen. I've made the traditional kind in the past (& yes it's very important to not get carried away with too much filling & to pinch them firmly). I wanted some vegan gluten free ones & these look like they'll fit the bill perfectly. I think I'll fill the center with some lovely raspberry jam that I have. I've had them with apple & also a chocolate filling in the past - so good. Thank you!
Audrey says
That sounds lovely, Rachel. I like filling mine with raspberry jam sometimes too :) Never tried apple, but that sounds delicious.
Melissa @ vegan does it says
There's really a whole workshop dedicated to these little cookies?!? I've never even heard of them, but I totally feel like I'm missing out now! They look scrumptious even if I had no idea how to pronounce the name. Thanks for including that ?
Audrey says
Hehe. Yes! Well, they're like a holiday classic -- *the* cookie of the event. So those celebrating definitely need to know how to make them and it can be a bit tricky... So I can see that. It is funny though if you've never heard of them -- I totally get that. Delicious though (as one would expect a cookie + jam to be ;) ).
Lucie says
Oooh, I do remember the poppy seed ones, I have yet to make these! Thanks for enlightening me on the topic, I had no idea about the origin of these gorgeous cookies :) and I love that "don't overfill" tip, I would totally tend to do that :D
Audrey says
Yes, overfilling is always so compulsive :)
Sus // roughmeasures.com says
I've never tried to make hamantaschen before, and in fact, only heard of them last week - where have I been! I'm thinking these would be a good weekend recipe test for me! Yours look so gorgeous!
★★★★★
Audrey says
Thanks so much, Sus :) They are a fun cookie to play with! I'm glad I had good friends growing up to enlighten me about these cookies, so happy to share :) <3
Nadia says
The look so good! Love how clean and simple the ingredient list is :)
Audrey says
Thanks very much, Nadia! <3 Tried to keep it as simple as I could :)
michal says
hi. can i use a nut butter instead of using sunflower seed butter?
Audrey says
Hi Michal,
Yes, for sure. The only thing is you may need to adjust the amount of water (as per instructions) until you get the right dough consistency. For example when I tried with the sunflower seed butter I only needed 1/3 cup water, but when I tried it with peanut butter I needed 1/2 cup water. So just add little by little until you get the right dough texture (see tips above recipe to know when it's right).
Janine says
Hi Audrey, haven't been here for a while. Your work is so amazing. I love These coockied. Unfortunately I don't have jam in the house and it is sunday. When I would have jam I would make them straight away. You are brilliant. Love you. xoxo Janine
Audrey says
Aw, no worries Janine :) And glad you like this recipe. These are so fun to make (and eat ;) ...)
Kyra says
These hamantaschen cookies look so cool Audrey! The poppy seed filling sounds interesting, I'm going to check that out now :) and thank you for writing how to pronounce "hamantaschen" too - I was like, "Hama-what??" XD
Audrey says
Haha. I think a lot of people don't make it past the "hama" :D And the poppy seed filling is the best on everything <3
Natalie | Feasting on Fruit says
They sounds like the macaroon of triangular cookies--very tricky but delicious if you get them just right! I would probably overfill...that sounds like me and my fruity filling greediness. It's still a little crazy that there is a whole workshop about them, but that just makes me want to try them more to see what I'm missing. The dough sounds pretty simple really, I need to get some white rice flour and try my hand at the triangle cookie. And if I fail at first then it will just be like an apricot Hamantaschen crumble :)
Audrey says
Well, nowhere near as tricky as a macaroon, I'd say. Just take practice if you want them to look graceful ;) And I think trying a cookie in every shape should be a must :D
Rebecca @ Strength and Sunshine says
Such beautiful cookies Audrey! I love the sunflower seed butter you used and apricot was a lovely choice to fill them with! A cookie I will sure have to try some time!! They seem fun to make!
Audrey says
Thanks Rebecca :) I hope you do sometime -- they're really fun to make and so many ways to fill... Last year mine got featured on Buzzfeed amidst some of the craziest I've seen -- I think you'll like the first option on their list ;)