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Hamentaschen 12

Hamentaschen 12 is a cookies recipe made with Whole Wheat Flour, Flour Plus, Baking Powder, Sugar, and Canola Oil. Save it, add the ingredients to your shopping list, and cook it tonight.

Illustrative photo

Ingredients

• 3/4 cup
• 1 1/4 cup
• 3/4 tsp
• 1/2 cup
• 6 tbsp
• 1/2 cup
• 3 tbsp
• 3 tbsp

Method (preview)

1. 1

   Combine the flours, baking powder, salt and sugar in the bowl of a food processor; pulse to combine.

2. 2

   Whisk together the egg and oil in a measuring cup; add to the food processor while the motor is running, mixing until the dough resembles a coarse meal.

3. 3

   Stop to add the orange zest, then pulse to combine.

4. 4

   Add 1 tablespoon of the juice at a time, pulsing to combine, until the dough has big, sticky crumbs.

5. 5

   Transfer to a sheet of plastic wrap and press together to form a ball.

6. 6

   Wrap well and refrigerate for at least 4 hours or up to overnight.

7. 7

   Combine the ground poppy seeds, soy milk, honey, figs or dates, sugar and ground oats in a small saucepan over medium heat.

8. 8

   Stir well; when the mixture begins to bubble at the edges, reduce the heat to low and cook, stirring often, for about 10 minutes or until the mixture becomes quite thick.

9. 9

   Transfer to a container and let cool, then cover and refrigerate for at least 1 hour or up to overnight.

10. 10

    When ready to bake, preheat the oven to 375 degrees.

11. 11

    Remove the filling from the refrigerator.

12. 12

    Divide the dough into 4 equal pieces.

13. 13

    Working with 1 piece at a time, roll the dough between 2 sheets of plastic wrap (lightly flour the plastic as needed) to a thickness of no more than 1/4 inch.

14. 14

    Remove the top sheet of plastic and cut 3 or 4 rounds of dough; place them on the prepared baking sheets.

15. 15

    Reroll scraps as necessary.

16. 16

    Drop a teaspoon of the filling in the center of each round, then brush a little water around the edges.

17. 17

    Pull up the edges of the rounds to create 3 arcs that meet in the center (this will look like a tricorn hat) and lightly press to close the corners; some of the filling will be exposed at the center.

18. 18

    Bake 1 filled baking sheet at a time for 12 to 14 minutes or until the hamantaschen are light golden at the edges and golden brown on the bottom.

19. 19

    Transfer to a wire rack to cool.