Low Fat Delightful Hamantaschen Cookies Recipes

Steps:

• You really need to do this with clean bare hands (or gloves, if you prefer)--mash the butter and banana into all the dry ingredients in a large bowl until the mixture is crumblike.
• Smush in the egg yolks and yogurt. If it's very sticky, add more flour a bit at a time until it is a good, doughy texture.
• Divide it into four parts and stick them in the freezer for 20-30 minutes.
• When you take out the first part, transfer the others to the fridge.
• Roll the first part flat, but not too thin.
• Flour the rim of a drinking glass and use it to punch out circles of dough, placing them on a greased cookie sheet.
• Put a spoonful of filling in the center of each circle and squish up the edges in the shape of a triangle, leaving some of the filling exposed in the middle.
• Brush the dough with the egg whites and bake at 350º for 10-15 minutes or until golden brown.
• Repeat this process with the other three sections of dough.
• Remove from cookie sheets, let cool on a wire rack and enjoy.

Steps:

• To make the dough, mix all the ingredients together with your hands to form a dough. Cut it in half and form into two discs. Wrap the discs and chill for about 1 hr.
• To make the halva filling, mix the tahini and honey in a small bowl with a pinch of sea salt. If it's very thick, add a little water - take care not to add too much or it will become too liquid.
• Roll out one of the pieces of dough on a lightly floured surface until it's about 2-3mm thick. It's important to keep it thin or the hamantaschen will be too chunky once folded. Cut out circles of the dough using a 6 or 7cm pastry cutter - the smaller the cutter, the more hamantaschen you will have.
• Smear about ½ tsp of the halva filling on each circle, and top with about ¼ tsp jam - you don't want any more than about a teaspoon of the two combined, or it will be awkward to fold and the filling will ooze out when baking.
• To assemble the hamantaschen, paint the outer edge of a circle very lightly with egg wash. Take the lower left edge of the circle (if it was a clock face, it would be from 5 to 8 o'clock) and fold it at an angle towards the centre to make a flap that covers the left third of the circle. Next, take the opposite side of the circle (7 to 3 o'clock) and fold it up towards the centre, slightly overlapping the left side flap to create a triangular tip at the bottom of the circle. You should be able to see the filling in the middle. Finally, fold the top part of the circle downwards to create a third flap and complete the triangle - a small triangle of filling should be visible in the centre. Gently press the points of the triangle together to make them really stick. Ideally, you want the edges to be over the next one on one side and under on the other to create a pinwheel effect. Place the hamantaschen on a baking tray lined with baking parchment and chill for 20-30 mins to firm up. Repeat with the remaining circles, then with the second disc of dough and the remaining filling.
• Heat the oven to 180C/160C fan/gas 4. Bake for about 20 mins until golden brown - check after 15 mins that they're not getting too dark. Transfer to a wire rack to cool.

Steps:

• Cream the butter and sugar together in the large bowl.
• Add the egg yolks and continue to mix well.
• Add the ice water.
• Gradually stir in flour until a ball of dough is formed.
• Place the dough in plastic wrap and refrigerate it for several hours or overnight.
• When ready to continue, take dough out of refrigerator.
• Turn on the oven to 350 degrees.
• Grease the cookie sheet with the butter.
• Divide the dough in half.
• Wrap the extra half in the plastic and put back in the refrigerator.
• Roll out the dough on a clean, lightly floured surface to a 1/4" thickness.
• Cut it into 2" circles (use the top of a glass to"press out" the circles).
• Place 1 teaspoon of the jam in the center of each circle and fold into three-cornered cookies.
• Start by pressing two sides together, then fold the third side over and press the ends together.
• Place the Hamantaschen about an inch apart on the greased cookie sheet and bake for 10-15 minutes, or until lightly browned along the edges.
• You don't have to limit yourself to jam, I have used chocolate, peanute butter, a combo of peanut butter and chocolate, date spread, etc.

Steps:

• Hamantaschen are the traditional cookies of Purim, a festive holiday on the Jewish calendar.
• Grease cookie sheets.
• In large bowl, beat eggs slightly.
• Add sugar, orange peel and margarine; beat until mixture is light and fluffy.
• Lightly spoon flour into measuring cup; level off.
• Add flour; mix well.
• Cover with plastic wrap; refrigerate 1 1/2 hours for easier handling.
• Heat oven to 350°F.
• On lightly floured surface, roll out 1/4 of dough at a time to 1/4-inch thickness.
• Keep remaining dough refrigerated.
• Cut with floured 3-inch round cookie cutter.
• Place 1 inch apart on greased cookie sheets.
• Spoon heaping teaspoonful poppy seed filling on center of each circle. Moisten edges of dough circles with water.
• Shape into triangles as shown in diagram, folding 3 sides in without completely covering filling; pinch corners to seal.
• Bake at 350° for 8-12 minutes or until edges are light golden brown.
• Cool 1 minute; remove from cookie sheets.

Steps:

• Cream together butter and peanut butter.
• Combine sugar eggs and vanilla.
• Wisk together flour and baking soda as separate Bowl.
• Add flour baking soda mixture to the other wet ingredients and mix well.
• Once cookie dough is prepared drop on cookie sheet using a small cookie scoop 2 inches apart as cookies will spread slightly.
• Bake at 350 for 10 to 11 minutes do not over bake.