Gingerbread Hamentaschen

Gingerbread Hamentaschen

Makes about 2 dozen cookies

1 stick butter or margarine, softened

1/2 cup packed light brown sugar

1 egg

1/2 cup dark, unsulfured molasses

1 Tablespoon cider vinegar

2 1/2 cups flour

1 teaspoon ground ginger

3/4 tsp. baking soda

3/4 tsp. cinnamon

1/2 tsp. ground cloves

1/4 tsp. fine salt

Apple butter, or other filling of choice

Icing drizzle: 1 ½ cups confectioner’s sugar mixed with about 2 Tbs. water or milk

Salted caramel sauce

In the bowl of a mixer, cream butter and sugar.  Add egg, molasses, and vinegar.  Sift flour, baking soda, spices and salt.  Gradually add flour mixture to butter.  Divide dough in half and wrap in plastic.  The dough will be very sticky and needs to be chilled thoroughly, preferably overnight.

Preheat to 375 degrees F.  Roll out dough on floured surface to ¼ inch.  Using a 3” round cutter, cut the dough and transfer to baking sheets lined with parchment paper.

  Fill each round with about ½ teaspoon of apple butter, or other filling. 

Pinch dough to form triangle shape and seal filling.  If you find the dough getting too soft, place the tray in the fridge for about 5-10 minutes to firm up.  Bake 12 to 15 minutes, or until no imprint remains when touched lightly with a fingertip.  Allow cookies to cool on racks. 

Decorate with a drizzle of icing or salted caramel, if desired.