For the eggless cookie dough
- 113 grams Unsalted butter or margarine
- 125 grams Powdered sugar
- 220 grams All purpose flour
- 1/2 tsp Baking powder
- 1/4 tsp Salt
- 2 tsp Vanilla extract
- 1 tbsp Water
- 200 grams Strawberries
- 50 grams White sugar
- 2 tbsp Cornstarch
- 1 tbsp Lemon juice
- 60 ml Water
Make the filling
Place strawberries and all other filling ingredients in a saucepan.
Cook on low heat until the strawberries are soft, all the water filling.
Mash the strawberries with a fork or filling in a food processor.
Cool completely before filling the hamentaschen.
Making the Dough
Sift and combine together flour, baking powder, salt.
Cream butter, sugar until light and fluffy.
Add vanilla extract.
Followed by flour mix.
Add water - just enough to make a smooth dough.
Divide the dough into two.
Form each into a flat disc.
Wrap in cling/plastic wrap.
Chill Dough /Roll Cookies
Place in the fridge for at least 30 minutes or until firm enough to roll.
Roll the dough using as little flour as possible.
Using a 3 inch round cookie cutter cut as many discs as you can.
Place the circles on a baking tray.
If the dough has softened place it back in the fridge to chill again.
Add Filling and Fold
Place a small teaspoon of filling in the center of the disc.
Do not add too much filling. The cookie dough is delicious on its own too.
Too much filling will cause an overflow and open up.
Dampen the disc edges very lightly with water or egg white ( very lightly - just to secure them).
Overlap or pinch the three sides of the disc/circle using one of the methods (see video).
Chill cookies and Bake
Preheat the oven at 180 C / 356 F.
Chill the cookies for at least 20 minutes while the oven is preheating. (Chilling helps the cookies hold their shape better).
Bake in a preheated oven for about 12 to 14 minutes.
Cool on a wire rack completely before you store in a cookie jar.
- Compared to the other fillings this strawberry filled hamantaschen cookies will stay fresh for up to a week only.
- The cookie dough can be chilled for a week in the fridge or frozen for up to three months in the freeze
- Fruit fillings will last for a week in the fridge
Calories: 105kcal | Carbohydrates: 14g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 4mg | Sodium: 26mg | Potassium: 0mg | Fiber: 0g | Sugar: 6g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg