Hamantaschen cookies

Making vegan hamantaschen isn’t much of a stretch from the original recipe for the delicious traditional Purim cookies. Here we replace dairy butter with vegan butter and use applesauce instead of egg. Recipe is from The Vegan Atlas.

INGREDIENTS

• 2 1/2 cups flour (whole wheat pastry, light spelt, unbleached all-purpose, einkorn, or a combination; or a gluten-free flour blend like Bob's Red Mill), plus more as needed

• 3/4 cup natural granulated sugar

• 1 teaspoon baking powder

• 1/2 teaspoon salt

• 3/4 cup vegan butter

• 1/2 cup applesauce

• 1 teaspoon vanilla extract

FILLINGS (USE ANY, OR A COMBINATION)

• Apricot or peach all-fruit preserves

• Strawberry all-fruit preserves

• Blackberry or blueberry all-fruit preserves

• Prune butter

• Prune, poppyseed, & cocoa (see directions in note)

INSTRUCTIONS

1. Combine the flour with the sugar, baking power, and salt in a mixing bowl and stir to combine completely.

2. Add the vegan butter, divided up into bits, along with the applesauce and vanilla. Work together with a pastry blender or large fork; or, truth be told, it’s easier to work together with clean hands. If the dough isn't holding together, add a little more vegan butter or apple sauce until it does.

3. Once the dough holds together smoothly, wrap it in plastic wrap or a produce bag and refrigerate for at least 30 minutes; 15 minutes in the freezer works, too.

4. When ready to make the cookies, preheat the oven to 350º F.

5. Divide the dough in half and roll out evenly on a well floured board to about a 1/8-inch thickness. With a cookie cutter or the open end of a glass, cut into approximately 2 1/2- to 3-inch circles. Repeat with the remaining dough; combine scraps of dough together until it’s all used up. (Continue to flour the board generously as you gather up and roll out the dough.)

6. Put a teaspoon of filling or fillings of choice in the center of each circle of dough, then pinch the dough into a triangle with the filling securely inside, yet open to view (see photo). Pinch closed a bit more than you think you’ll need to, as the cookies open up a bit as they bake. (Dampening your fingers helps, too.)

7. Arrange the cookies on a lightly oiled or parchment-lined baking sheet. Bake for 12 to 15 minutes, or until the bottoms are golden. Don’t overbake! Allow to cool thoroughly on racks or plates before serving.

8. NOTE: Here's how to make the prune, poppyseed, & cocoa filling. Combine the following ingredients in a food processor fitted with the metal blade. Process until smooth, with the consistency of a thick jam. 3/4 cup moist prunes, 1/4 cup poppyseeds, 2 tablespoons cocoa or cacao powder, 2 tablespoons maple syrup or agave, pinch of cinnamon, optional.

9. Enjoy!

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