Despite all my years of baking experience, I’m sad to say I still haven’t mastered hamantaschen. My filling is always runny, or the dough doesn’t stay closed, or the cookies always come out too hard. AHH.
One of my ultimate cookie weaknesses is the sandwich cookie. Two thin crispy cookies with a delicious filling? Two cookies are always better than one, right? Using a great dairy-free sugar cookie dough, I’ve created the ultimate SandwichTaschen! These are the perfect hack for creating crispy, delicious, triangle-shaped SandwichTaschen perfect for Purim. I’ve included some flavor suggestions below, but get creative and come up with your own favorites!
Tip: This dough is a little fragile, so handle it gently. I like to roll the dough between two sheets of parchment paper instead of on the counter to make handling the dough easier!
1 and 1/4 cups sugar
1 teaspoon vanilla
2 and 3/4 cups flour
1 and 1/4 teaspoons baking powder
1/2 teaspoon kosher salt
3/4 cup vegetable oil
Flavor Additions: Add to the dough…
- Strawberries ‘n Cream: 1/4 cup ground freeze-dried strawberries
- Apricot Pistachio: 1/4 cup ground pistachios, 1/4 teaspoon almond extract
- Chocolate Orange: 1 tablespoon orange zest
- Plain Vanilla: additional 1/4 cup flour
- Strawberries ‘n Cream: 1/2 cup Tuscanini Strawberry Jam
- Apricot Pistachio: 1/2 cup Tuscanini Apricot Jam
- Chocolate Orange: 1/2 cup prepared chocolate filling
In the bowl of a stand mixer, mix sugar, eggs, and vanilla on low speed until smooth. Mix in flour, baking powder, and salt on low speed until just combined, then stream in oil until dough comes together. Mix in your chosen flavor additions (see list).
Shape dough into a disk and wrap in plastic wrap. Chill for a minimum of one hour.
Preheat oven to 350 degrees Fahrenheit. Prepare two sheet pans with parchment paper. Remove dough from the fridge and cut into four pieces so it’s easier to work with. Lightly flour a sheet of parchment paper, place one piece of dough on top, and lightly flour the dough. Place another sheet of parchment paper on top and gently roll dough as thin as possible.
Remove the top parchment paper, cut into triangles, and place on the sheet pans. Cut out smaller triangles from the middle of half the cookies. Repeat with the remaining pieces of dough. Bake for eight to 10 minutes until just barely golden on the edges. Let cool on the pans for 10 minutes, then transfer to a cooling rack to cool completely.
Fill with your choice of filling and sandwich the cookies together with the cutout cookies on top so the filling shows through. Decorate with melted chocolate, powdered sugar, or whatever you like.