I did not need to find out how wonderful these are....absolutely did not need to know. If I take one more bite I'm going to have to say it again. I made these hamentachen pareve but they taste like the cookie dough is made with butter. Light, flaky and...I can't believe how fabulous they are. I use my regular hamentachen dough recipe but use Wendy Wark's Gluten-free flour mixture (tweaked). Look for the recipe in the archive. I make a 12 pound batch so I have it on hand for muffins, cakes and other cookies. The top secret ingredient is xanthan gum which isn't as scary as it sounds. It is a great binding agent and works on all sorts of things. I've used it in gravy and pareve pumpkin pie filling.

To look at these, you wouldn't guess they are gluten-free. The dough handled just as easily and the cookies didn't flop open while baking. I baked hamentachen with raspberry jam, chocolate and poppy seed fillings as they usually bake slightly different from one another. Every last cookie is perfect!

I'm calling Tova Cox out on these....get baking lady!

Ingredients:

• 3/4 cup margarine
• 1 cup sugar
• 1 egg (plus 1 beaten for egg wash)
• 1/4 cup orange juice
• 2 teaspoons vanilla
• 3 cups Wendy Wark's Gluten-free Flour Mixture Tweaked
• 3/4 teaspoon xanthan gum
• 1/2 teaspoon salt

Steps:

Cream margarine and sugar until just blended. If you overbeat cookie dough, it will spread.

Add egg and beat until just blended. Add the orange juice and vanilla, beat until just blended.

Add dry ingredients and mix just until blended.

Scrape the dough into a ball. If it is too soft or feels warm, chill for a little while. I can usually handle the dough right away.

(Use gluten-free flour mix in these steps.) Well flour the work surface and flatten dough. Add flour under the dough and sprinkle on top. Flour rolling pin and roll gently from the center to the edge. Don't mash the dough into the work surface. The idea is to glide outward delicately. Gently life the edge and toss flour underneath if dough begins to stick. Roll to 3/16th of an inch and cut with 3 1/4" round cutter.

Place edge to edge on non-stick cookie sheet. I always line with parchment paper.

Brush the cookie disks with beaten egg. Pipe or spoon on the filling, about 2 teaspoons per cookie. Pinch to form triangle shape.

Bake until lightly browned and the bottom has some color. Remove from oven and set aside to cool.

Eat...and say that you can't believe how good they are!

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Gluten-free Hamentachen