cookies - Hamantaschen

By tinathorn

Ingredients

• 1 cup (2 sticks) of margarine, softened to room temperature
• 1 1/2 cups granulated sugar
• 2 eggs
• 1 tsp vanilla
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 3 1/4 cups gluten-free all purpose flour, divided*
• jam or other filling of your choice
• Make sure you choose a gluten-free flour that includes xanthan gum , or add 1 1/2 tsp of xanthan gum with the flour.

Details

Adapted from recipes.glutenfreeresourcedirectory.com

Preparation

Step 1

Cream margarine and sugar on high for 2-3 minutes. Add eggs one at a time, allowing to combine before adding the next.

In a separate bowl, whisk together baking powder, baking soda, salt, and 3 cups of gluten-free flour (and xanthan gum if required). Turn mixer to the lowest speed and add to wet mixture a 1/2 cup at a time, allowing the dry ingredients to be incorporated before adding more. The dough should be soft but not sticky.

Divide the dough into four parts, roll each into a ball, wrap separately in plastic wrap, and refrigerate for an hour.

Preheat the oven to 350 degrees.

Dust the counter and the rolling pin with gluten-free flour. Remove 1 dough ball from the refrigerator and cut into circles using a 4 oz. mason jar or small juice glass (if the dough is too sticky to roll out and cut, add additional flour a tablespoon at a time until it is pliable enough). Fill with 1/4 tsp tsp of filling, pinch into a triangle, and bake at 350 for 15 minutes. Cool on a wire rack.

Repeat with remaining dough balls.