Recipes

Coconut Hamantaschen

Ingredients:

3/4 cup sugar

1 stick butter, softened

1/2 teaspoon vanilla

1 egg (plus 1 for egg wash)

2 tablespoons orange juice

2 cups flour

1 cup KFW shredded coconut

1 teaspoon baking powder

Pinch of salt

Jam of choice

Directions:

  1. In a large bowl with a stand or hand mixer, blend sugar and butter together until light and fluffy, about 2 minutes. Then add vanilla, 1 egg and orange juice and beat to combine.
  2. Add flour, coconut, baking powder and salt and mix with fingers or spoon just until combined.
  3. Dough should be slightly sticky. Form dough into a ball, wrap in plastic wrap and chill overnight.
  4. Preheat oven to 350 degrees F. On a lightly floured surface, roll the dough out to about ⅛” thickness, then cut into circles with a 3 or 3½-inch round cookie cutter or a wine glass. Place 1 teaspoon of jam at the center of the circle and fold over the three corners to form a triangle.
  5. Place hamantaschen on a parchment lined cookie sheet and freeze for 30 minutes to prevent spreading. Using a pastry brush, brush completely with egg wash. Bake for 12-15 minutes until browned on the bottom. Cool completely on a rack.

 

No Bake Date and Almond Hamantaschen

Ingredients:

10 oz pitted Medjool Dates (1 cup)

1/2 cup almonds

1 tbsp KFW cocoa powder

1 tsp cinnamon

Pinch of salt

Jam of choice

Cocoa powder and coconut for rolling

Directions:

  1. Add dates, almonds, cocoa powder, cinnamon and salt to a food processor and process until the mixture starts to clump together and pulls away from the side of the bowl. If it doesn’t form a ball of dough, add a bit more nuts.
  2. Line a baking sheet with plastic wrap and place the date mixture on it.
  3. Cover the mixture with another sheet of plastic wrap, wrapping it around the bottom of the tray so that it’s secure.
  4. Using a rolling pin, roll out the “dough” from on top of the plastic wrap until it is about 1/8″ thick.
  5. Remove the top layer of plastic wrap and cut the dough into circles using a cookie or biscuit cutter. Collect the scraps and roll them out as above to create more circles.
  6. Place jam in the center of the cookies. Fold the cookies over the jam from each side and pinch lightly at the corners to create a triangle. Roll the hamantaschen in cocoa powder and coconut.

Serve immediately or refrigerate for up to one month. May also be frozen for up to six months.