Saturday, March 26, 2011


My hat it has three corners, three corners has my hat...
Sorry to post this a week AFTER Purim, but I had to rework the recipe a bit. Slash, I got lazy.

You'll need:
2 c. flour + 1 tsp. baking powder + 1/2 tsp. salt
1/2 c. refined coconut oil
1/4 c. apple sauce
2 Tbsp. orange juice
1 tsp. vanilla extract
1/8 tsp. lemon extract

In a medium mixing bowl, use an electric mixer to beat the coconut oil until soft. Cream in the sugar for 1-2 minutes. Add the apple sauce, vanilla, and lemon extract and beat until combined. Add half the flour and mix until just combined. Then mix in the orange juice, and add the remaining flour. The mixture will be a little crumbly, so smush it together into a ball. Refrigerate the dough for about 30 minutes.

To roll out the dough, cut into 4 pieces. Lightly flour your work surface and rolling pin, and roll out one of the pieces to 1/4 in thick. Use a cookie cutter or the rim of a glass to cut as many large circles of dough as you can out of the piece of dough. You can re-roll it and re-cut it a few times to make as many cookies as possible.

Put the circles of dough on a silicone baking mat or piece of parchment on a baking sheet. Spoon about 2 tsp. apricot preserves (or other fillings) into the center, and fold the edges into a triangle shape. Pinch the edges closed tightly around the filling. Repeat this process to shape the remaining cookies. You can also fill them with the traditional poppyseed filling, (which comes in a can, lucky for me!)

Bake at 350 F for about 12 minutes, until the edges are light brown. Let cool on the baking sheet for at least 5 minutes before transferring to a wire cooling rack.


  1. These were delicious, almost perfect. Thank you for letting me "get rid of" the broken ones. I'm sure that if you baked a few dozen per week, you would be able to reach that elusive perfection. Meanwhile, I'll help you by "getting rid of" any broken ones. See how helpful I am.

  2. I tried one of the apricot ones, and because of the orange juice, its got that tangy gold flavor that really makes it special.

  3. These look so tasty and i love the hat shapes!
    -Abeer @