Making these traditional Purim cookies in a vegan rendition is not much of a stretch—Earth Balance comes to the rescue. I like to make them with at least two, or even three types of jam for variety and color.
Makes about 2 dozen
- 2 1/2 cups whole wheat pastry or spelt flour,
plus more as needed
- 3/4 cup sugar
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 3/4 cup nonhydrogenated vegan margarine or shortening
(such as Earth Balance, in both cases)
- 1 teaspoon vanilla extract
- 1/4 cup orange juice (from about 1 large orange)
Fillings (use any, or a combination):
- Apricot or peach all-fruit preserves
- Strawberry preserves
- Prune butter
Combine the 2 1/2 cups of flour with the sugar, baking power, and salt in a food processor. Pulse on and off a few times until well mixed.
Add the margarine, divided up into bits, along with the vanilla. Pulse on and off until the margarine is well distributed within the flour. Add the orange juice through the feed tube with the motor running until the mixture holds together.
Transfer the dough to a well-floured board. Work in enough additional flour until the dough is no longer sticky, yet still soft. Wrap the dough in plastic wrap and refrigerate for at least 2 hours, or overnight.
When ready to make the cookies, preheat the oven to 350º F.
Divide in half and roll out evenly on a well floured board to about a 1/8-inch thickness. With a cookie cutter or the open and of a glass, cut into 2 to 2 1/2-inch circles. Repeat with the remaining dough; combine scraps of dough together until it’s all used up.
Put a teaspoon of filling in the center of each circle of dough, then pinch the dough into a triangle with the filling securely inside, yet open to view (see photo). Pinch closed a bit more than you think needed, as they do open up while being baked.
Arrange the cookies on a lightly oiled or parchment-lined baking sheet. Bake for 15 to 18 minutes, or until the bottoms are golden. Don’t overbake! Allow to cool thoroughly on racks or plates before serving.