Gluten-free no longer means baked goods that are dry, tough or have a strange aftertaste. Thanks to the wide range of gluten-free baking blends easily found in the grocery store, you can transform your favorite treats easily and with success!
A perfect example is the classic hamantaschen recipe. By using a “cup for cup” all-purpose gluten-free flour, you don’t even have to do the math! Just use the same amount of flour called for in the recipe and substitute the blend. I love Cup 4 Cup brand but there are many excellent brands out there including King Arthur Baking brand and Bob’s Red Mill.
Ingredients
- 1 stick (8 tablespoons) unsalted butter (or vegan butter), at room temperature
- 3 oz cream cheese, at room temperature
- 3 Tbsp granulated sugar
- 2 large eggs, at room temperature
- 1 tsp almond extract, divided
- 1 1/2 cups gluten-free all-purpose flour (I like Cup4Cup)
- 1/4 teaspoon kosher salt
- 1/4 cup apricot pie filling
- Slivered almonds (optional)
- 1 cup confectioner’s sugar
- 2 Tbsp milk (or non-dairy milk of your choice)
- Sanding or raw sugar (optional)
Directions
- Beat 1 stick (8 tablespoons) of the butter, cream cheese and granulated sugar till light and fluffy. Scrape down the sides and add one of the eggs and 1/2 teaspoon of the almond extract. Beat again. Scrape down the sides and add the flour and salt. Beat till just combined.
- Divide the dough in half and roll each half to 1/4” thickness between 2 sheets of parchment or wax paper. Stack the doughs on a baking sheet and refrigerate for at least an hour (or up to 3 days). Meanwhile, line 2 baking sheets with parchment paper.
- Working with one piece of dough at a time, cut circles using a cookie cutter or drinking glass (we used a 2 1/2” cookie cutter here) and place the circles on your prepared baking sheets, gathering and re-rolling the scraps till all the dough has been used.
- Place 1/2 teaspoon of the apricot filling in the center of each dough circle, and pinch the edges to form a triangle, making sure that the seams are firmly sealed. Beat the remaining egg with 1 tablespoon of water and brush the tops and sides of each cookie. Place in the freezer for at least 30 minutes (or up to overnight).
- Pre-heat the oven to 375 degrees. Bake the cookies for about 15 minutes or till just golden brown around the edges. Transfer to a wire rack set over a baking sheet lined with wax paper to cool completely. If using, insert 2 slivered almonds into the center of each filling.
- Whisk the confectioner’s sugar, milk and remaining 1/2 teaspoon of almond extract in a small bowl till a thick yet pourable consistency is achieved, add more sugar and/or milk as needed. Use a small spoon to drizzle the glaze over each cookie, and sprinkle with the sanding sugar if using. Let set completely before serving.
