The original recipe for this Purim cookie can be found at ShalomVeg.com at this link. I just changed the flour to a mix of gluten-free flours that I had on hand.
- 4 cups unbleached all-purpose flour
(My gluten-free mix: used a mix: 2 cups brown rice flour, 1 cup almond flour, 1/2 cup tapioca flour and 1/2 cup potato flour, 1 tsp xanthan gum)
- 4-3/4 teaspoons baking powder
- 1/4 teaspoon salt
- 1 cup margarine, at room temperature ( I used Earth Balance sticks)
- 1-3/4 cups granulated sugar
- 1/2 cup water
- 2 teaspoons vanilla extract
- filling (prepared poppy seeds, chocolate chips, jam, halvah)
(I used orange marmalade and fig jam. Also made a couple with chocolate chips.)
- In a large bowl, with a mixer set on medium speed, beat flour, baking powder, salt, margarine, sugar, water, and vanilla. Add a small amount of water if necessary to smooth (I added about 1/4 cup more water).
- Preheat oven to 375°F. Lightly grease 2 cookie sheets.
- Roll out dough to 1/4" thickness. Cut out 3" circles with cookie cutters.
- Place spoonfuls of desired filling into center of each circle and fold into triangular shape.
- Bake for 10 minutes or until slightly browned. Remove from pans and cool on wire racks. Baking time may vary depending on your oven.
- Chill overnight. (Umm, we just ate them right away!)