How to Make Delicious Gluten-Free Hamantaschen

Step 1 : In a large bowl, beat the eggs, sugar, oil, and vanilla until well combined.

Step 2 : Add the baking powder, xanthan gum, and the flour mixture.

Step 3 : Mix everything with a wooden spoon until the dough comes together.

Step 4 : Cover the bowl with plastic wrap and refrigerate for an hour to firm up.

Step 5 : Preheat the oven to 350°F.

Step 6 : Line two large baking sheets with parchment paper or silicone baking mats.

Step 7 : Divide the dough in half.

Step 8 : Take two pieces of parchment paper, sprinkle a little gluten-free flour on one, place one half of the dough on it, and sprinkle a bit more flour over the dough.

Step 9 : Place the second piece of parchment on top of the dough and roll with a rolling pin until the dough is about ¼ inch thick or thinner.

Step 10 : Every few rolls, lift the top parchment and sprinkle a little more flour on the dough.

Step 11 : Use a 2 to 3-inch glass or a round cookie cutter to cut circles from the dough.

Step 12 : Lift each dough circle with a flat metal spatula and place on another part of the parchment paper sprinkled with flour.

Step 13 : Place up to 1 teaspoon of jam in the center of the dough circle, then fold the three sides toward the center to form a triangle, leaving a small opening in the middle.

Step 14 : Pinch the three sides firmly and place on the prepared baking sheets.

Step 15 : Repeat the process with the remaining dough, re-rolling scraps, and be sure to sprinkle flour underneath and on top of the dough before rolling.

Step 16 : Bake the cookies for 18 to 22 minutes, or until the bottoms are golden.

Step 17 : Let the cookies cool completely on the baking sheet.