Vegan Hamentachen

By Bibigallini

A traditional Jewish cookie eaten at Purim. This is a cookie-dough recipe with no eggs or dairy, so is appropriate for those who keep Kosher. It's simple and delicious!

Ingredients

• 3/4 cup vegan margarine (such as Earth Balance)
• 1 cup sugar
• 1 T ground flax seeds mixed with 3 T water
• 1/4 cup orange juice
• 2 teaspoons pure vanilla extract
• 3 cups flour
• 3/4 teaspoon salt
• Soy creamer for brushing tops
• Store bought fillings

Details

Servings 36
Preparation time 30mins
Cooking time 40mins
Adapted from leahcookskosher.com

Preparation

Step 1

Mix the ground flax seeds and water together and set aside. It will become gelatinous all by itself.

Cream margarine and sugar just until blended. Don't beat for too long or the dough will spread.

Add flax seed mixture and beat just until blended.

Add the orange juice and vanilla, beat until blended.

Add the dry ingredients and beat on medium just until blended. Remember, don't over beat!

Preheat oven to 350 degrees.

Turn dough onto well floured work surface. If your dough feels very soft you may chill it for 1/2 an hour. If it is firm and not too soft, you can just roll it out. It's best to flour your work surface and dust the top of the dough with flour as well. Roll out the dough to between an 1/8" and 1/4" thick. An 1/8 is too thin, 1/4 is too thick. If the dough starts to stick in the middle, lift around the edges and toss a little flour underneath.

Cut out the cookies with a 3" - 3 1/4" round cutter. You may re-roll your dough scraps, but you may need to refrigerate briefly if it gets too soft.

When all the disks are rolled out, place them on a parchment lined or non-stick cookie sheet. Brush the disks with the soy creamer.

Pipe or spoon on the filling of your choice, such as apricot, strawberry, or prune jam, about 2 teaspoons of filling in the middle of each disk.

To form the triangle, fold up three sides of the circle, leaving the filling exposed at the top, pinching the edges firmly where the edges meet so they don't open during baking. Use both index fingers to lift two edges of the circle to make the top point of the triangle and press firmly. On the opposite side of the circle, lift the dough with your thumbs to make the base of the triangle, while using your index fingers to bring up the sides of the triangle at the same time, pinching firmly where the corners meet. Practice makes perfect, but you'll get the hang of it!

Bake for 10 minutes or until light golden brown. Remove to wire rack and cool.