I've written and tested hamantaschen recipes before, but had yet to achieve the buttery crispness found in the bakery cookies I ate in my youth. That is, until I tried altering the Sundays at Moosewood Restaurant hamantaschen recipe for agave nectar.
The cookies shown above are the result of my efforts. I made these while cooking another recipe, so I didn't make one of my short films about the experience. However, I can tell you that I only used half the recipe and made about 24 tasty cookies.
My alterations to the recipe included 1/2 cup coconut flour for part of the all-purpose flour called, 1 cup of agave for the sugar, 2 teaspoons pineapple juice for the orange juice, and a completely different set of fillings.
For the fillings, I used a base of chopped dried tart cherries and dried apricots. I hydrated these and drained them, then pureed them. I divided the puree in half, then mixed each with a different fruit-sweetened mixed fruit spread, respectively. One was a peach spread, while the other was this amazing concoction from Trader Joe's with pomegranate in it.
Both were wonderful foils for the buttery cookie. However, I plan to try this recipe again, substituting more coconut flour for the ap flour and using a poppyseed filling. I've had a bag of Pensey's poppyseeds in my cabinet for a few months mocking me. So, it's time to use them.
Just a tip for creaming butter with agave, make sure that the butter's softened to almost mush. It incorporates much better that way, and even gets to a nice, fluffy consistency quite easily with the stand mixer.