Paleo Hamentaschen Recipe + a tip that makes them soo easy to make!

The Jewish festival of Purim is coming and we learned a trick to make Hamentaschen (a traditional triangle shaped cookie) fast and easy! No more mess. No more stress. Check out the recipe below for Paleo Hamentaschen!

Paleo Hamentaschen

We took an online class with Renee Bachfeld and she shared her recipe and a trick that made the making of Hamentaschen a breeze! Even gluten-free Hamentaschen were so easy and yummy. No more messing around. Quick, easy and fun then you form the dough into a roll that you slice after it has cooled in the freezer/refrigerator! This recipe makes some 30 cookies.

Make your own filling, or use your favorite marmalade. We like St. Dalfour marmalade as it is only sweetened with grape and fruit juice concentrates. Raspberry or Ginger & Orange marmalade are favorites.

Ingredients for the dough
2/3 cup (1 and 1/3 stick) salted butter or margarine, softened.
1/2 cup coconut sugar (or sugar of your choice)
1 egg
3 tablespoon oat milk (or milk of your choice)
1 tsp vanilla extract
3 cups or so of almond flour, or gluten free flour of your liking. We used Bob's Red Mill Paleo baking flour.

For the filling
About a 0.5-1 tsp of any of your favorite marmalades per cookie.

Instructions
1. Preheat Oven
Preheat oven to 350 degrees F.

2. Make the dough
By hand mix the butter with the sugar using a wooden spoon and fork. Add the egg and continue until smooth. If the butter is too hard, cut it with a knife and then use your hands to mix it. Add the oat milk and vanilla. Add the flour and mix it with the butter mixture until a ball of dough is formed.

!The trick! Divide the dough into two cylinders approximately 2.5 inches in diameter and refrigerate for a few hours/over night or put in freezer for about 30 minutes. Take out one cylinder at a time, and simply cut thin circles (approximately 1/4" thick) for each Hamentaschen cookie. No need to roll out the dough and cut circles. This will be so easy, we promise! Simply put each circle flat and put 0.5-1 tsp of marmalade in the center. Fold up the sides and pinch into triangles.

3. Let cool and then bake
Let your Hamentaschen cool in the refrigerator for at least 15 minutes before baking them. Once cooled, place on baking paper and bake at 350F for about 10 -15 minutes.

ENJOY!