Homemade egg-free hamantaschen triangle cookies

בס"ד

 

 

 This recipe is a very basic no-eggs shortcrust recipe, which yields crispy on the outside and soft on the inside hamantaschen cookies.
The recipe is an easy dairy hamantaschen recipe. You can, however, substitute the butter with margarine to make this a non-dairy, parve, vegan recipe.

Pinch two upper edges together

Pinch two bottom edges to the ones above them

A few notes before we start to learn how to make the perfect hamantaschen:
* Every time you roll the dough, make sure to work on a floured surface. Dust the surface, the rolling pin, and the dough a bit. These actions will ensure the dough won't stick to the surface and tools.

*What to do so the triangle cookies won't open? Tight the cookies well. And what's more important? To fill using a non-liquid filling. Using, for instance, chocolate spread, Nutella spread, date spread, or even making PB&J filled cookies will yield wonderful hamantaschen.

I tried baking with lotus spread and dulce de leche spread. The lotus spread is tasty inside the cookie. However, it is not stable enough and causes the hamantaschen to lose its shape. The dulce de leche is too liquidy and not really good after baking.

*The hamantaschen cookies are soft when done baking, and that is completely fine. Let them cool completely and only then serve. If you can't resist temptation and try them while they are still hot and soft, no one can blame you. They are really amazing.

 

 

Homemade hamantaschen cookies/recipe: Con Delight
I measured using universal cups and spoons
Ingredients for 34 cookies:
2 cups white flour, sifted
1 cup cornstarch
3/4 cup white sugar
1 tsp. baking powder
200 gram/7 oz. butter or margarine
3-4 Tbsp. Water

Filling: any chocolate filling you love or other stable fillings

Preparation:
1.Process the flour, sugar, baking powder, and cornstarch in a food processor.
2.Add the butter in cubes and process until all crumbled.
3.Add 3 tablespoons of water and process. If the dough is still dry, add the last tablespoon of water and process until you get somewhat of a unified dough.
4.Take about a third of the dough and roll on a surface dusted with flour.
5.cut into 6-7 cm rounds. Once you cut to rounds, work quickly. Otherwise, the dough will harden, and it will be hard to shape.
6. Pipe in the center with favorite filling.
7. Close to form a triangle - first tighten the upper edges together. Then take the two bottom edges and pinch to the two edges above them.
8.Transfer to the freezer for at least 15 minutes.
9.Meanwhile, preheat the oven to 180C/356F (lower and upper heat mode).
10. Place the frozen triangles on a baking paper away from each other and bake for 20 minutes in the oven's middle rack.
11. Take out and let cool completely (they will be soft after 20 mins, and that's fine).
12.Dust with powdered sugar
13.Keep in an airtight container.
The cookies will be crispy on the outside and soft, melt-in-your-mouth on the inside.