Snickerdoodle Hamantaschen
Author: Lil' Miss Cakes
Prep time:
Cook time:
Total time:
Serves: 3 dozen
- ½ cup vegetable shortening, such as crisco
- 1 cup sugar
- 1 tsp. vanilla extract
- 1 egg
- 1 egg yolk
- 2½ cups flour
- 2 Tbs. corn starch
- ½ tsp. salt
- 4 Tbs. soy milk
- ½ cup margarine, softened
- ½ cup brown sugar
- ½ cup flour
- 1 egg white
- 1 tsp. vanilla extract
- 2 tsp. cinnamon
- pinch of salt
- ¼ cup sugar
- 1 Tbs. cinnamon
- Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper and set aside.
- In the bowl of an electric stand mixer fitted with the paddle attachment, mix the shortening, sugar, and vanilla and beat until smooth.
- Add the egg and egg yolk (reserve the egg white for the filling) and mix until combined.
- Add in the flour, corn starch, and salt, and mix until combined.
- With the mixer running on low, stream in the soy milk and mix until the dough comes together.
- Set aside while you prepare the filling.
- Place the margarine in a small heatproof bowl and in the microwave.
- Add in the brown sugar, flour, egg white, vanilla, cinnamon, and salt and stir to combine.
- Turn the dough out onto a floured surface and roll the dough out thin.
- Using a round drinking glass, or round cookie cutter (2½ to 3 inches in diameter), cut out the cookies.
- Using a spoon or pastry bag fitted with a plain tip, fill the cookies with the cinnamon schmear filling. Don't add too much; 1 tsp. is enough.
- Pinch 3 corners together to form the signature shape.
- Combine the sugar and cinnamon in a small bowl. Dip each hamantasch in the cinnamon sugar and make sure each one is completely coated.
- Bake for 8-10 minutes until light brown.
- Cool on a wire rack before enjoying.
Recipe by Lil' Miss Cakes at https://lilmisscakes.com/2016/snickerdoodle-hamantaschen-recipe
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