Description
These are Robin’s favorite hamentaschen. I think the butter makes them taste extra special!
Ingredients
Units
Scale
- 2 3/4 cups Bob’s Red Mill 1:1 flour
- I cup powdered sugar
- Pinch of salt
- 1 teaspoon of baking powder
- 2 sticks of butter cut in small pieces
- 1 egg beaten
- 1 teaspoon vanilla
- 1–3 tablespoon of cold water
Instructions
- Preheat oven to 350 degrees F.
- Place first 4 ingredients in processor give a quick pulse,then add butter and pulse until it looks crumbly.
- Add the egg and vanilla then gradually add water until the dough holds together nicely.
- Wrap the dough up and refrigerate for 3-4 hours. I have left it overnight.
- Take it out of refrigerator. Cut it into workable rolling pieces.
- Make sure to liberally dust your rolling surface with flour. Gluten free dough is always a bit sticker then regular dough due to lack of gluten I get about 2+1/2 dozen.
- I fill mine with home jams but you use whatever you like.
- Bake on an ungreased cookie sheet @350 until a light golden brown. Approximately 10-15 min. Enjoy.
