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Hamantaschen Cookies

Hamantaschen Cookies

The sweetness of the apricots and the subtle crunch of the cookie will win anyone over. If you don’t like or don’t have apricots, feel free to substitute them for your favorite jam or even Nutella. The Hamantaschen cookies will be delicious regardless.

  • 1 cup of dried apricots
  • ¼ cup of sugar

hamantaschen

Cookie Dough:

 

  • ¾ cup of tapioca starch
  • ¾ cup of white rice flour
  • 1 cup of sugar
  • ½ cup of millet flour
  • 2 tsp of xanthan gum
  • a pinch of salt
  • ½ cup of butter
  • 2 tbsp of milk
  • 1 egg
  • 1 tsp of vanilla extract

Hamantaschen Cookies

First of all, take a small saucepan and pour in the sugar and apricots, covering them with water. Cover everything and then place them over medium heat until the water starts to boil. Turn the temperature down and then let everything simmer for 25 to 30 minutes, until the water is absorbed. Remove the pan from the heat and let it cool down.

Secondly, preheat your oven to 350 degrees F. Line two baking sheets with parchment paper and then set them aside. In a small bowl, mix together the flours, tapioca, salt and xanthan gum, then set aside. In a second bowl, mix together the butter until it become light and fluffy. Add in the sugar and continue mixing. Blend in the egg, vanilla and milk too. Incorporate the dry ingredients and mix them too.

Roll out the dough onto a work surface, sprinkling it with tapioca to prevent it from sticking. Using a cookie cutter, cut out the dough into circles and place them onto the baking sheets. Add a teaspoon of apricot filling onto each circle. Now fold the top quarter of each circle so it partially covers the filling. Do this to the other sides of the circle too, so now you have a triangle shape. Bake the hamantaschen cookies for 15 minutes until golden brown.

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