Lemon Raspberry Hamantaschen (Edit recipe)

glassofweinstein

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Celebrate Purim with these perfectly tart sweet treats!

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Original Recipe

PREP TIME

45 minutes

COOK TIME

13 minutes

INGREDIENTS

8

Serves: 12

Ingredients

.5 cup Butter, Unsalted, cold, cubed
.5 cup Brown Sugar, dark, medium pack
1 Egg, large
1 tsp Vanilla Extract
1.5 cups Gluten-Free 1-to-1 Baking Flour - Bob's Red Mill
1 tsp Kosher Salt
0.25 - 0.5 cup Lemon Curd
.25 - .5 cup Raspberry Jam

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

In a large bowl or standing mixer, cream together the cold butter and brown sugar.
Next, add the egg and vanilla until a paste starts to form. It may look curdled or separated, but this will resolve when we add the gluten free flour and kosher salt. Mix until a soft dough is formed.
Roll into a ball and chill in the refrigerator for 15 minutes.
Preheat the oven to 350F.
Remove the chilled dough, and begin to portion out 12 equally-sized balls.
Delicately roll, pinch, and/or flatten them into discs about ¼” thick. S
coop about a teaspoon each of the lemon curd and raspberry jam into the center of each cookie.
Once each is filled, fold the cookie into a triangle shape.
Start by using your palms two of the sides towards each other, and then use your thumbs to fold in the third side. Pinch the corners to seal the cookie tight.
Place on a baking sheet lined with aluminum or parchment paper and bake at 350F for 13 minutes.
Allow them to rest and cool completely before handling as they will be very soft right out of the oven.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	231
Fat:	8 g
Carbohydrates:	36 g
Protein:	5 g
Cholesterol:	21 g
Sodium:	104 mg
Fiber:	1 g
Sugars:	12 g
Sugar Alcohol:	0 g
Calculated per serving.