Tuesday, March 6, 2012

Sugar-free Hamentashen Cookies

Thanks to my dear friend Andi at Declared unto Him
for her suggestion of replacing sugar for honey in
my dessert recipes... and I am oh so
glad I have... yummy!

Here is a sugar free recipe for Hamentatshen Cookies
My girls and Husband gave the thumb up on them.

1 1/2 cup butter
3/4 cup honey
2 eggs
6 tbsp orange juice
1 tbsp vanill extract
2 tsp baking powder
4 1/2 cups all purpose flour
your own filling
 (we used sugar free apricot jam) 

1)  In a large bowl, mix together the honey and butter.  Beat in eggs one at a time, then stir in the orange juice and vanilla.  Mix in the baking powder, then gradually stir in the flour until the dough forms a ball.  Cover and refrigerate at least 2 hours.  Over night is better.
2)  Preheat the oven to 375 degrees F (190 degrees C).  Grease cookie sheets
3)  On a lightly floured surface, roll the dough out to 1/8 in ch thickness.  Cut into 3 inch circles, I use a mason jar lid.  Place circles on the prepared cookie sheets.  Spoon 1 teaspoon of filling onto the center of each circ..  Pinch the sides of each circle to form a triangle, covering as much of the filling as possible.  The cookies may be frozen on the cookie sheets if desired to help retain their shape while cooking
4)  Bake for 8-10 minutes in the preheated oven, until light golden brown.  These are best undercooked slightly.  cool on the baking sheet for a few minutes before removing to wire racks to cool completely.

Enjoy!  We did!

No comments:

Post a Comment