Easy bite- size Hamantashens
I am in love with these tiny melt-in your-mouth hamantaschens. They are easy to make and contain no eggs. They are not dipped in powdered sugar but in syrup.
3 ½ cups all-purpose flour
½ cup oil
¼ cup orange juice or water
7 oz. soft butter or Smart Balance ‘’butter’’
1 tsp. vanilla extract
Any kind of filling you like
For the syrup:
1 cup sugar
1 cup water
2 slices of lemon
Preheat oven (370)
Place all of the ingredients in a bowl and mix till a dough forms. The dough is soft but very easy to work with.
Make small balls with your hand.
Flatten each ball using your hands.
Put some filling in the center and form a triangle. If you prefer to make crescents, you can make them in the same method or roll out the dough and cut it into triangles.
Place cookies in a lined baking tray and bake for 20 minutes. The cookies are supposed to stay light-colored. While the cookies are on the oven, make the syrup
Put the sugar, water and lemon slices in a skillet and cook on low heat, for about 10-12 minutes, till the syrup is ready but not too sticky.
In batches dip the cookies in the hot syrup for 20 seconds, take out and immediately dip in coconut.
Let the cookies completely cool off and then transfer them to a container.
