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Hamantaschen cookies |  Vegetable/Fruit Day

Acc(u)Life "legal" Hamantaschen. You don't have to be Jewish to enjoy this delicious guilt free homemade cookie treat.

Makes 3-4 Hamantashen cookies
Uses 4 oz vegetable allowance & 1/2 cup of fruit allowance

Ingredients

Filling:

  • 1/2 cup fresh raspberries, washed
  • 4 tsp zero-calorie sweetener, adjust to personal taste
  • 1/2 tsp ReaLemon juice

Dough:

  • 1/4 cup Singoda (water chestnut) flour
  • 1/4 tsp The Vegg Vegan Egg Yolk or other zero-calorie egg replacement
  • 1/8 tsp baking powder
  • 2 tsp Splenda Naturals or other zero-calorie sweetener, adjust to personal taste
  • 1 Tbsp vegetable oil
  • 1/2 tsp vanilla extract
  • Splash of ReaLemon Juice
  • 3 Tbsp water
  • Zero-calorie cooking spray
Directions

Filling:

  • Place raspberries in a saucepan on medium heat. Stir occasionally so they do not burn.
  • When the raspberries have dissolved and are at a soft boil (around 10 mins), add sweetener.
  • Continue stirring and bring to a boil.
  • Cook another 5-10 mins allowing mixture to thicken.
  • Add lemon juice and stir.
  • Cook for another 1-2 mins.
  • Set aside and allow to cool. Mixture will thicken when cool.

Dough:

  • Preheat oven to 350°F.
  • Line a cookie sheet with parchment paper or spray with cooking spray.
  • Combine dry ingredients in a bowl.
  • Add wet ingredients.
  • Slowly and gently combine ingredients well until you have a pasty dough.
  • With wet hands, roll dough into a ball.

Cookie Assembly:

  • With wet hands, spread dough in a very thin layer between 1/8”-1/4” thick.
  • Using a round cookie cutter or glass, cut dough into circles approximately 3” wide.
  • Roll remaining dough back into a ball, spread out again and make more circles until you’ve used up all dough. You can shape the last one by hand.
  • Spoon a teaspoon of raspberry filling into the center of each circle.
  • Pinch the dough at the top of the circle.
  • Lift up the bottom of the circle pinching two more corners forming a triangle.
  • Place on baking sheet.
  • Bake for approximately 15 mins until the dough has browned.
  • Remove from the oven and cool.
  • Enjoy!
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