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Hamantaschen - No sugar (D, TNT)




Source of Recipe


Gluten-Free By The Bay


Recipe Introduction


Note from BL: I haven't tried this recipe, but thought I would pass it along for those who might be interested in making some Haman's hat cookies for Purim. I don't have any Pamela's baking mix and have never looked for it, but if someone has some, maybe you could tell us what flours it is
made from.


Recipe Link: http://glutenfreebay.blogspot.com/2007/02/mission-possible-gluten-free-sugar-free.html

List of Ingredients




1 stick (8 tbsp) CF margarine, softened
3/4 cup agave nectar
1 egg
2 T lemon juice
1/4 tsp lemon zest
1 tsp vanilla
1 1/2 tsp xanthan gum
2 tbsp corn starch
2 1/2 cups Pamela's Ultimate Baking and Pancake Mix
1/2 cup potato starch
1 additional egg, well beaten and set aside



Recipe



With an electric hand mixer, or in the bowl of a standing mixer, cream the butter or margarine with the agave nectar. Add the unbeaten egg, lemon juice, lemon zest and vanilla and continue combining.

In a separate bowl, combine all dry ingredients. Slowly add the dry mixture into the liquid mixture.

Mix until combined into a cohesive ball of dough. Refrigerate for 2 hours or overnight.

Line two cookie sheets with parchment paper. Flour a counter or other surface thoroughly.

Remove dough from refrigerator and immediately roll into a ball and roll the ball in flour before placing it on the floured counter.

Roll out until 1/4" to 1/8" thickness. Using a juice glass or biscuit cutter, cut into 3-4" circles.

Immediately move dough circles to parchment-lined cookie sheets. If the dough begins to stick to the counter, use a pastry scraper to gently transfer the disks of dough.

Place approximately 1 teaspoon of filling (apricot preserves, lekvar, poppyseed filling, raspberry jam, etc) in the center of each circle.

Using a pastry brush, apply well-beaten egg to the perimeter of each dough circle and immediately fold 3 sides of circle together so that the cookie becomes a triangle, and pinch corners to seal.

Seal completely and firmly, using beaten egg so they do not come apart in baking. The final cookie should look like a triangle with the filling showing through only at the center.

Use the remaining beaten egg to lightly brush the top of each pastry.