This post is sponsored by Sweet’N Low®, America’s favorite pink zero-calorie sweetener.
Hamantaschen is a classic cookie that we would enjoy each year around Christmas time in our family. However, this year, I worked with Sweet’N Low® to recreate and adapt this recipe. Sweet’N Low® has been helping millions of people around the world sweeten food and beverages without the added sugar and calories.
The holidays are filled with tons of desserts, dinner feasts, and I am looking for ways to sweeten our food without the added sugars and calories. Sweet’N Low® has really helped me take my favorite recipes, and with a little adaption, enjoy those same incredible flavors I grew up with.
Since one packet of Sweet’N Low® is as sweet as two teaspoons of sugar, I put Sweet’N Low® in my coffee for that perfect sweetness to kick start my day. Paired next to one of these homemade holiday cookies and you’ll have a treat that will tickle those taste buds.
My Grandma Susie used to make these Hamantaschen cookies every single year during Purim. We are a blended family, both Italian and Jewish, so we have a lot of creative traditions that I love to still carry on. Making these cookies for my children and husband helps me remember how Christmas time was in our home, and coming together to celebrate and enjoy all parts of the holidays.
What Does Hamantaschen Mean
Hamantaschen is a triangle treat that is made with dough, and then you use a fruit jam, poppyseed mixture, or a prune filling to fill. My Grandma Susie favored a prune nut filing, which of course was my favorite as well. Bake them up and enjoy for a Jewish holiday, Purim, or a holiday cookie exchange.
How to Store Hamantaschen
You can store your cookies for up to five days in the fridge or even at room temperature. I personally find storing in the fridge adds time to these Hamantaschen.
If you store your cookies at room temperature, do so in an airtight container for up to 5 days. If you don’t eat them right away, you can freeze them. You can store Hamantaschen in the freezer for up to three months. Thaw in the fridge or counter before you serve.
Thick Filling For Hamantaschen
The biggest thing I want to remind you of when making these is to ensure your filling is thick enough. If it is too runny you will find you won’t get that perfect triangle-shaped dessert you want. It will run and become a mess.
I am making my Grandma Susie’s favorite prune nut filling with much of the sweetness coming from the prunes. No sugar was needed at all and just a tiny bit of Sweet’N Low® was added to give it that tiny bit of traditional sweetness.
Give my reduced calorie version of the traditional Hamantaschen a try today, and let me know what you think of my adapted recipe! I am sure my Grandma Susie is smiling down from heaven at her delicious tradition being carried on to perfection.
For more information on Sweet’N Low® and for more sweet seasonal recipes, visit http://www.sweetnlow.com
A delicious traditional Prune filled Hamantaschen sweetened with Sweet'N Low® reducing the sugar and calories so you can enjoy a few more
- 3/4 cup Unsalted Butter, room temperature
- 2 1/2 TSP Sweet'N Low® 8oz Bulk Box or 12.5 Sweet’N Low® Packets
- 1/3 Cup Sugar
- 1 Large Egg, room temperature
- 1 TBSP Lemon Zest
- 1 TSP Vanilla
- 2 1/4 Cups Flour
- 1/4 TSP Salt
- Prune Filling
- 16 oz Soft Pitted Prunes
- 2 TSP Sweet'N Low® 8oz Bulk Box or 10 Sweet’N Low® Packets
- 1 TSP Lemon Juice
- 1/2 TBSP Lemon Zest
- 1/4 TSP Cinnamon
- 1/2 TSP Vanilla
- 1/3 Cup Finely Chopped Walnuts
- Put butter into a mixing bowl Add Sweet'N Low® and sugar to the bowl Use a mixer to cream the butter and sugars together. Mix for a couple of minutes until light and fluffy.
- Add in the egg, lemon zest, & vanilla. Beat until smooth.
- Sift the flour and salt into the bowl. Mix with the mixer until a crumbly dough starts to form.
- Start kneading the dough with your hands until you can form a smooth ball. If your dough is a bit too crumbly, you can add a tsp of water at a time until you get a smooth firm dough.
- Form your dough into a flattened ball. Wrap in plastic wrap and place in the refrigerator for 3 hours to chill. You can chill overnight if you like as well.
- While the dough is chilling we will make the prune filling.
- If your walnuts are not finely chopped, put them in your food processor. pulse a few times to finely chop them. Place them in a small bowl.
- Add prunes, Sweet'N Low®, lemon juice, lemon zest, cinnamon, and vanilla. Process until smooth and blended. Transfer into a small bowl and fold in walnuts until well blended. Refrigerate until needed.
- After 3 hours remove the dough from the refrigerator. Unwrap the saran wrap and place on a lightly floured surface.
- Preheat the oven to 350 degrees.
- Start to roll out the dough. It will be pretty hard at first so you will need to put a bit of elbow grease into rolling it out.
- You want to roll your dough until it is about 1/8" thick.
- Use a circle cookie cutter or the ring from a mason jar to cut out circles. Depending on the size of your circles, you should have aprx., 24-30
- Place a heaping teaspoon of prune filling. Fold in two sides and pinch them together.
- Than fold up the last side pinching the two sides as you push the two corners together.
- Place your cookies on a parchment lined cookie sheet. Bake at 350 degrees. Depending on the size of your cookie will determine your final cook time. Mine took about 18 minutes until they were starting to get a nice golden color.
Amount Per Serving: Calories: 211 Total Fat: 10g Saturated Fat: 5g Trans Fat: 0g Unsaturated Fat: 4g Cholesterol: 23mg Sodium: 72mg Carbohydrates: 30g Net Carbohydrates: 0g Fiber: 2g Sugar: 11g Sugar Alcohols: 0g Protein: 2g