No Margarine Whole Wheat Hamantashen Food

VEGAN HAMANTASCHEN

Steps:

• Combine the flour with the sugar, baking power, and salt in a mixing bowl and stir to combine completely.
• 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.
• 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.
• When ready to make the cookies, preheat the oven to 350º F.
• 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.
• 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 photos above the recipe box). Pinch closed a bit more than you think you'll need to, as the cookies open up a bit as they baked.
• 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.

HAMANTASCHEN

Steps:

• Make the dough: Beat the butter, both sugars, the egg, milk, vanilla and maple extract (if using) with a mixer on medium-high speed. Add the flour, baking powder and salt and beat until fully incorporated.
• Divide the dough into thirds and wrap each portion tightly in plastic wrap. Refrigerate at least 4 hours or overnight.
• Form the hamantaschen: Position racks in the upper and lower thirds of the oven and preheat to 375˚ F. Roll out one piece of dough on a floured surface until 1/8 inch thick. Use the rim of a juice glass to cut out 3-inch circles. Repeat with the remaining dough.
• Spoon a teaspoon of the apricot preserves into the center of each circle of dough.
• Fold in the edges of the dough to form a triangle, pinching at the corners to keep the filling in but leaving the center filling slightly exposed.
• Bake the hamantaschen: Arrange the hamantaschen on 2 baking sheets (use nonstick pans or line the pans with parchment paper).
• Bake, rotating and switching the pans halfway through, until the hamantaschen are lightly browned, 8 to 10 minutes.
• Let cool a few minutes on the baking sheets, then remove to a wire rack and let cool completely.

NO-MARGARINE, WHOLE WHEAT HAMANTASHEN

Steps:

• Beat sugar and oil together.
• Add eggs and juice until fully blended.
• In a separate bowl, mix the flour, baking powder and salt.
• Add dries to wets and combine until smooth.
• If the dough is too sticky, slowly add another half cup of flour.
• The hamantashen must be rolled out on a surface dusted with flour. The first time they are rolled out, they will be a bit sticky, so dust the rolling pin with flour. By the second and third times, they will be easier to work with, and if you need more than that--they could get dry. So use your judgement regarding the amount of flour for dusting, and keep the dough covered when it's not being worked.
• Roll the dough to a thickness of about 3 mm. Cut the hamantashen with an empty and clean metal can. If you don't have one, a cup can be used, but make sure to apply enough force in order to cut the dough.
• Place 1 tsp of pie filling in the center of each circle, then fold as follows: roll the right side over until it covers about 1/3 of the filling, then roll the left side over until it partly overlaps the right side and 1/3 of the filling, creating a point at the top. Finally, fold the bottom up over both of these until you are left with a triangle cookie and some of the filling showing in the middle.
• Make sure the overlapping corners stick together, so they don't unfold during baking. This dough is sticky enough that they should stay folded. if you make sure they are touching.
• Bake for about 15 minutes on medium (175 degrees Celsius) heat, or until edges have browned slightly and the dough is no longer shiny.
• Let the hamantashen cool for about 1 minute in the pan before trying to move them.

EASY HAMANTASCHEN

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
• In a large bowl, beat the eggs and sugar until lightly and fluffy. Stir in the oil, vanilla and orange juice. Combine the flour and baking powder; stir into the batter to form a stiff dough. If dough is not stiff enough to roll out, stir in more flour. On a lightly floured surface, roll dough out to 1/4 inch in thickness. Cut into circles using a cookie cutter or the rim or a drinking glass. Place cookies 2 inches apart onto the prepared cookie sheets. Spoon about 2 teaspoons of preserves into the center of each one. Pinch the edges to form three corners.
• Bake for 12 to 15 minutes in the preheated oven, or until lightly browned. Allow cookies to cool for 1 minute on the cookie sheet before removing to wire racks to cool completely.

THE BEST EVER CHERRY HAMENTASHEN

Steps:

• Cream margarine in mixer bowl.
• Add sugar and beat till fluffy.
• Beat in egg, lemon peel, and vanilla.
• Add in flour and salt.
• Beat in water a few drops at a time until dough starts to come away from sides of bowl.
• Place dough in a 2-quart size bag and form into a flat disk.
• Refrigerate for a minimum of 2-3 hours and maximum of 2-3 days.
• Roll out dough flat about an 1/8-inch thickness on a lightly floured surface.
• Using a round cookie cutter or the top of a cup, cut out circles.
• Spoon 2 cherries and a little bit of filling onto the dough circles.
• To fold into the shape of a hamentashen (a triangle) use both thumbs and the two first fingers on each hand.
• Slide two fingers from left hand under left side and two fingers from right hand under right side and two thumbs under the bottom of circle.
• Bring all fingers (with dough) together to form a triangle and try to pinch close.
• Repeat this process with remaining circles and dough.
• Place on a cookie sheet lined with baking paper.
• Sprinkle a small amount of sugar on top of each one.
• Bake at 350°F for 12-15 minutes or just starting to turn pale golden.

HAMANTASHEN

Steps:

• Place rack in upper third of oven. Preheat to 350°F Line baking sheets with parchment paper, or grease them.
• Sift flour, baking powder and salt.
• In a mixing bowl with electric mixer, cream butter and sugar until light and fluffy, about 2 minutes.
• Add egg and mix 1 minute.
• Mix in orange juice, vanilla and almond extracts.
• Add flour mixture and mix until incorporated. Shape into a flat disk, wrap in plastic and refrigerate until firm enough to roll out, at least 15 minutes. (Dough can be refrigerated up to 2 days.).
• Divide the dough in half; it will be very sticky.
• Cover 1 portion with plastic wrap and refrigerate. Place other half between sheets of floured wax paper and roll to 1/8 inch thick.
• Use a 3-inch circle cookie cutter or biscuit cutter, cut circles.
• Using a floured spatula, pick up circles and place on prepared baking sheets.
• Spoon 1 1/2 teaspoons filling in the center of each circle. Press three edges together to make a triangle, leaving an opening in the center with the filling showing.
• Place 1 1/2 inches apart on baking sheets.
• Repeat with remaining dough, rerolling scraps and cutting out as many circles as possible.
• Bake for 15-18 minutes, or until golden on the bottom. If baking more than one sheet in the oven at a time, rotate baking sheet positions after 7 minutes.
• Cool 5 minutes and remove to racks to finish cooling.
• May be stored, airtight, for several days.