This morning, a trending topic on Twitter informed me that today was Purim (bad Jew). I, of course, rushed to find a vegan recipe for hamantashen!!! (Everyone’s favorite once-a-year cookie.)
They were easier to make than I thought they would be (took about 30 minutes), and they turned out to be surprisingly sturdy despite the fact that the recipe didn’t call for any egg substitute! I learned that you’re supposed to make really sure that all sides of the dough are evenly holding in the jelly before you put them in the oven though – they leaked a bit, which is why some of the cookies pictured above are messy. They taste just as good though! And while hamantashen are traditionally triangular, after the hat of their namesake, I’m pretty bad at sculpting things so I opted for triangular-ish.
Here’s the recipe I adapted from this web site. They had a recipe for about 24 cookies, which I halved to make about 12 cookies.
2 cups unbleached all-purpose flour
2 and a 1/2 teaspoons baking powder
dash of salt
1/2 cup margarine, at room temperature
1 cup granulated sugar
1/2 cup water
1 teaspoons vanilla extract
Dash of soy milk, if you have it, to smooth out the batter. (If you don’t have any, water will work as well.)
Some type of jam for filling.
Preparation: (10-15 minutes)
In a large bowl, beat flour, baking powder, salt, margarine, sugar, water, and vanilla. Add a small amount of soy milk or water if necessary to smooth.
Chill overnight (if you want to skip this step, go ahead)
Preheat oven to 375°F. Lightly grease 2 cookie sheets.
Roll out dough to 1/4″ thickness. Cut out 3″ circles with cookie cutters.
(I forgot to do this, but you should also space them out so they don’t spread into each other.)
Place spoonfuls of desired filling (any kind of jam or jelly) into center of each circle and fold into triangular shape.
Bake for 10 minutes or until slightly browned. Remove from pans and cool on wire racks. Baking time may vary depending on your oven.