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Gingerbread Hamantashen

Pam R

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Gingerbread Hamantashen

Nice change from the typical hamantashen. Fill with pear or apricot lekvar.

  • 2-1/2 c all-purpose flour
  • 1/4 tsp salt
  • 2 tsp ground ginger
  • 1 tsp cinnamon
  • 1 tsp allspice
  • 1/4 tsp cloves
  • 1/4 tsp nutmeg
  • 1 tsp baking soda
  • 3/4 c brown sugar
  • 1/2 c margarine
  • 1 large egg
  • 1/2 c molasses
  • 1 tsp vanilla

Mix together the flour, salt, ginger, cinnamon, allspice, cloves, nutmeg and baking soda.

Use an electric mixer to cream together the brown sugar and margarine. Add the egg, mixing it in, then the molasses and the vanilla.

Add the dry ingredients and mix until well combined. This will make a very soft dough. Turn it out onto a work surface, cut in half and form into 2 flat squares. Wrap each piece in plastic wrap and refrigerate for a minimum of one hour (can be done a day or two ahead and kept in the refrigerator).

Generously flour worktop (I like to roll this dough out on parchment paper because it tends to stick a little as it's so soft). Roll the dough approximately 1/4" thick. Use a cutter to cut 2 to 3" circles. Place about 1 tsp. of filling in the center of each circle and fold up three side, pinching to form triangles. Place on a baking sheet lined with parchment.

Bake at 350 for 9-11 minutes, until the edges are just starting to brown. Cool.

Keywords: Jewish, Kosher, Easy, Cookie

( RG1666 )

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