Lemon Raspberry Hamantaschen

Lemon Raspberry Hamantaschen

Ingredients:

• ½ cup unsalted butter, cold and cubed

• ½ cup dark brown sugar, medium pack

• 1 large egg

• 1 tsp vanilla extract

• 1 ½ cups gluten free flour (Bob’s Red Mill 1:1)

• 1 tsp kosher salt

• ¼ - ½ cup lemon curd

• ¼ - ½ cup raspberry jam

Yields 12 Hamantaschen

Prep Time: 45 minutes

Cook Time: 13 minutes

In a large bowl or standing mixer, cream together the cold butter and brown sugar. Next, add the egg and vanilla until a paste starts to form. It may look curdled or separated, but this will resolve when we add the gluten free flour and kosher salt. Mix until a soft dough is formed. Roll into a ball and chill in the refrigerator for 15 minutes.

Preheat the oven to 350F. Remove the chilled dough, and begin to portion out 12 equally-sized balls. Delicately roll, pinch, and/or flatten them into discs about ¼” thick. Scoop about a teaspoon each of the lemon curd and raspberry jam into the center of each cookie. Once each is filled, fold the cookie into a triangle shape. Start by using your palms two of the sides towards each other, and then use your thumbs to fold in the third side. Pinch the corners to seal the cookie tight.

Place on a baking sheet lined with aluminum or parchment paper and bake at 350F for 13 minutes. Allow them to rest and cool completely before handling as they will be very soft right out of the oven.