Ingredients
Units
Scale
- 1 stick (8 Tbsp) unsalted butter (or vegan butter), at room temperature
- 3 oz cream cheese, at room temperature
- 3 Tbsp granulated sugar
- 2 large eggs, divided, at room temperature
- 1 tsp almond extract, divided
- 1 ½ cups gluten-free all-purpose flour (I like Cup4Cup)
- ¼ tsp kosher salt
- ¼ 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)
Instructions
- Beat 1 stick (8 Tbsp) butter with the cream cheese and granulated sugar till light and fluffy. Scrape down the sides of the bowl and add 1 egg and ½ tsp 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 two sheets of parchment or wax paper. Stack the dough sheets on a baking sheet and refrigerate for at least 1 hour (or up to 3 days). Meanwhile, line two 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 2½” 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 ½ tsp 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 Tbsp 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°F. 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 two slivered almonds into the center of each filling.
- Whisk the confectioner’s sugar, milk and remaining ½ tsp 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.
Notes
- You can make the hamantaschen dough up to three days ahead and store in the fridge.
- You can assemble the hamantaschen a day ahead and chill them in the freezer overnight before baking.
- Store these hamantaschen in an airtight container, separating the layers with wax paper, at room temperature. They will keep fresh this way for up to 1 week. For longer storage freeze the hamantaschen on a baking sheet in a single layer. Once frozen, transfer to a Ziploc bag or other airtight container for up to 3 months.
- Prep Time: 15 minutes + 1 hour 30 minutes chill time
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Holiday