The signature triangle-shaped fun Purim cookie, with three points pinched around a jam filling. There’s no Purim without them! Delicious Gluten-free too!
Image via touch.sun-sentinel.com
- 4 cups flour: all-purpose, whole wheat pastry, or spelt (gluten-free: any GF flour)
- 1 tablespoon baking powder
- ½ salt
- 4 eggs
- ¾ cup sugar
- 1 cup vegetable oil
- 1 tablespoon vanilla extract
- ¼ cup orange juice
- Grated rind of 1 orange
- Prune butter (lekvar), poppy seed (mohn) filling, apricot, or strawberry preserves (try your best for all-fruit, available at health foods stores)
- ½ cup brown sugar or Sucanat, 1 cup raisins, ½ cup walnuts, 1 tablespoon cinnamon (pulse in a food processor just long enough to get a fine but not mushy grind)
Make the dough: Combine the flour, baking powder, and salt in a bowl and set aside. Beat the eggs, sugar, and oil in a food processor or with an electric mixer (or even by hand) until light and fluffy. Add the vanilla, juice and rind, and the flour mixture, mixing at low speed (in a food processor, use the pulse button and pulse only until combined) or by hand until well combined. Let the dough rest in the refrigerator for 1 hour or up to one day.
Preheat the oven to 350°F.
Cut out a portion of dough and roll out evenly on a very lightly floured board, ⅛ inch thin. Cut out 3-inch circles with a scalloped cookie cutter.
Place a heaping teaspoon filling in the center of each circle. Bring up the sides at 3 equidistant points, pinching firmly and leaving the centers exposed. Repeat with the rest of the dough and filling, using the scraps of the previous portion of cut-out dough with the next piece of dough you cut out, taking care to flour the board very lightly so the dough will not get too heavy.
Place the cookies on a cookie sheet lined with parchment paper, 1 inch apart. Bake about 20 minutes, or until lightly golden. Store in tins, do not refrigerate.