Hamantaschen are traditional Purim cookies that represent Haman’s hats.  If we eat them, the evil will go away!  Growing up, we made these exactly once at our big kitchen table.  It takes some practice to get the ends to stay together.  I found that pinching is not good enough; the edges have to fold over slightly.

The cookies are slightly cake-y and the sweet/tart flavor of the prune filling makes these irresistible.  I used my homemade prune puree for the filling which I started making for Luke when he was 6 months old.

makes 24 hamataschen

2 cups organic prunes
1 cup water
2 1/4 cups all purpose flour
1/2 cup vegan cane sugar
1 teaspoon baking powder
1/2 teaspoon salt
3 flax eggs (1flax egg = 1 tbsp ground flax + 3 tablespoons water)
1/2 cup sunflower oil
3 tablespoons warm water

Bring the prunes and water to a boil.  Let them sit with the cover of the pot on for a few minutes and then puree using an immersion blender.  Set aside.  (There will be prune puree left over if you only make 2 dozen cookies.)

Preheat oven to 375.  Line baking sheets with parchment paper.  Make the flax eggs.

Sift the flour into a mixing bowl.  Add the sugar, baking powder, and salt and mix together.  Add the flax eggs, oil and extra water (if necessary.)

Flour a clean surface and a rolling pin.  Roll out the dough and use a 3″ cookie cutter to cut out circles. Place them on the baking sheet, gather up the scraps and continue until done.

Using a 1/2 teaspoon measure, drop the prune puree in the middle of each cookie.  Pull the edges together and fold them into a triangle.  Don’t pinch…fold.

Bake for 20 minutes.  Enjoy!

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