Low-Fat, Delightful Hamantaschen Cookies
"These cookies are traditionally made for the Jewish holiday of Purim, and the traditional filling is made of prunes or poppy seeds. However, I've found these are tremendously popular anytime, and can be spiffed up by using any kind of jelly, jam or preserves as filling. This recipe is lower in fat than my normal recipe (for the full-fat version, replace the banana with another stick of butter and the low-fat yogurt with sour cream).
Enjoy! I always get lots of great comments on these."
- Ready In:
- 1hr 15mins
- Ingredients:
- 9
- Yields:
-
40-50 cookies
ingredients
- 3 1⁄2 - 4 cups flour
- 3⁄4 cup sugar
- 2 teaspoons baking powder
- 1⁄2 teaspoon salt
- 1⁄2 cup sweet butter, cut up
- 1 ripe banana
- 3 eggs, separated
- 1⁄2 pint low-fat vanilla yogurt
- jelly or preserves, for filling
directions
- You really need to do this with clean bare hands (or gloves, if you prefer)--mash the butter and banana into all the dry ingredients in a large bowl until the mixture is crumblike.
- Smush in the egg yolks and yogurt. If it's very sticky, add more flour a bit at a time until it is a good, doughy texture.
- Divide it into four parts and stick them in the freezer for 20-30 minutes.
- When you take out the first part, transfer the others to the fridge.
- Roll the first part flat, but not too thin.
- Flour the rim of a drinking glass and use it to punch out circles of dough, placing them on a greased cookie sheet.
- Put a spoonful of filling in the center of each circle and squish up the edges in the shape of a triangle, leaving some of the filling exposed in the middle.
- Brush the dough with the egg whites and bake at 350º for 10-15 minutes or until golden brown.
- Repeat this process with the other three sections of dough.
- Remove from cookie sheets, let cool on a wire rack and enjoy.
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Reviews
-
Great recipe! Much healthier, and I really like the banana and yogurt taste, too.
RECIPE SUBMITTED BY
Foxgirl
Lancaster, PA
I'm an amateur foodie who loves to cook, something I only discovered in my mid-twenties. I never felt I had an aptitude for it, but when I started experimenting in the kitchen, I soon found I couldn't stop! Both of my parents cook--my father's background is Pennsylvania Dutch, and he (like his own father before him) makes huge pots of soups and stews that are "vonderful good." My mom is from the Deep South, and brought me up to use the Louisiana "Holy Trinity" of bell peppers, onions and celery in just about everything ( http://en.wikipedia.org/wiki/Holy_trinity_(cuisine) ).
I have a very adventurous palate and one of my favourite kinds of food is Middle Eastern. For two years, I kept to a vegetarian diet--I don't anymore, but I still don't eat a great deal of meat, especially if it isn't fish or poultry.
UPDATE: I'm back on a largely vegetarian kick, supplemented every now and then by a bit of fish. I've just got a fantastic new blender, also, and I'm making heaps of healthy smoothies at home... all fruit will fall to my whirling blades!
