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Just tried making a peanut butter and jelly version at the suggestion of a friend, who said it was a big hit with the kids. I found out it’s a big hit with adults as well!

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Here's a link to a NY Times recipe for chocolate hamantaschen. It includes a filling that approximates the one from Nathan's recent book: https://cooking.nytimes.com/recipes/1017996-chocolate-chip-hamantaschen.

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By the way, you can make these cookies gluten-free, with a few tweaks. I subbed Bob's Red Mill GF 1 to 1 Baking Flour in the basic recipe from Joan Nathan (see original post), an extra egg white (or yolk) to make it less crumbly. It still cracks a bit when shaping, but just paste a bit of egg white over the cracks and all is well.

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Feb 14, 2021Liked by Ruth Stroud

Jeff's a lucky guy to have you in the kitchen.

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Fantastic cookie! Valentine's highlight!

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