Hamantaschen and Shapeable Cookie Dough

This cookie dough hamantaschen is complements of Phyllis, a family friend and favorite Sunday School teacher of our youngest daughter. Modification to make the recipe gluten free by Hallie. Think of this as a filled, soft sugar cookie. This makes a big recipe that could be divided by three for a smaller quantity of cookies.

But, don't stop there! Younger kids can join the fun by making hand-rolled cookies and thumbprint cookies. You can also make dessert empanadas (baked) and something quite passable for jelly-nut kindel (cookie rolled like a strudel).

This recipe makes a lot of dough and can be cut in half.

1/2 Recipe Full Recipe Ingredient in Recipe
1/2 Cup 1 Cup Sugar
2 Tablespoons + 2 teaspoons 1/3 Cup Lite olive oil or your favorite oil 
2 Tablespoons + 2 teaspoons 1/3 Cup Soft margarine. Our favorite is Canola Harvest vegan sticks
1 egg + 2 Tablespoons beaten 3 Eggs
1/4 Cup 1/2 cup Orange juice
2 cups divided 4 cups divided Gluten free flour blend (see below)
2-1/4 tesapoons 4-1/2 teaspoons Baking powder
1/2 teaspoon 1 teaspoon Xanthan gum
1/2 teaspoon 1 teaspoon Guar gum or xanthan gum if you do not have guar gum



  1. Into the workbowl of a stand mixer, add until blended: Sugar, oil soft margarine
  2. Now add until blended: Eggs, Orange juice, 1/2 of the flour, Gums, Baking powder
  3. Now add the remainder of the flour and blend
  4. If making a full recipe, form 4 balls of dough and wrap in plastic wrap. If making 1/2 recipe, form two balls of dough.
  5. Refrigerate six hours or overnight
  6. Flour a work surface lightly. Dip hands into flour and pinch off dough to roll into a ball about the size as a walnut.
  7. Using as little extra flour as possible, use a wooden rolling pin to roll out dough ball into a circle, approximately 1/8 - 3/16 inch (3 - 4 mm) in thickness.
  8. Put approximately 1 teaspoon of filling (see below) in a heap in the center of the circle and using two hands, pinch the edges together to make Haman's three-cornered hat - see picture above. You may want to lightly dampen the seams with water where you press the dough together. The Hamantaschen in the picture were not dampened. There was a minimum amount of flour on the filling side.
  9. Place on parchment paper and bake at 350° F for 12 -15 minutes or until edges are slightly brown. The goal is a soft cookie, not one that shatters or crumbles.
  10. Note on the flour blend: Hallie used 1 cup of the bread flour in Bread Experiment-7, 2 cups of Carol Fenster's sorghum-corn mix and 1 cup of Bette Hagman's Four flour bean mix. You can use your favorite flour. Rice-based flour mixes will result in a harder cookie.

You can fill the hamantaschen with any filling you like. The cookies in the picture were filled with canned Solo Poppy Seed filling which is very good. Below is a recipe for Honey Nut Filling. You can also fill with strawberry, blackberry or any other preserves with or without chopped nuts. Some people like prune filling - not in our house!

Honey Nut Filling for Hamantaschen
1 Cup Honey
1-1/4 Cup Chopped nuts - walnuts, hazel nuts, almonds
juice of one lemon  
zest of one lemon  
1 teaspoon Cinnamon
Combine and mix well