These triangular cookies are traditionally served for the Jewish holiday Purim. The shape is associated with the hat worn by the villain of the Purim story, Haman; eating the cookies symbolizes his defeat. Our version uses two-ingredient dough as a starting point, enriching it with a little canola oil and using vanilla flavoured yogurt for sweetness. The result is a soft, subtly sweet cookie. Apricot preserves are the dominant flavour; you can use any other type of preserve you have on hand to vary the taste.
Fat free vanilla Greek yogurt
- Preheat the oven to 350°F with one oven rack in the upper third of the oven and another rack in the lower third. Line 2 sheet pans with parchment paper.
- In a medium bowl, combine the yogurt and oil; beat with an electric mixer at medium speed until well blended, about 30 seconds. Add the flour to the bowl; beat at low speed until a smooth dough forms, 30 seconds to 1 minute.
- Turn the dough out onto a lightly floured surface. Roll the dough into an 11-inch rectangle (a little thinner than ¼ inch). Cut with a 3-inch biscuit or cookie cutter to form as many dough circles as possible. Reroll the scraps and cut out more dough circles until you have 20 circles. Spoon 1 tsp preserves into the center of each dough circle. Working with 1 dough circle at a time, fold over 3 sides to slightly cover the filling, and pinch the corners firmly to seal and form a triangular shape. Bake at 350°F until lightly golden, 13 to 15 minutes, rotating the pans after 7 minutes. Place the cookies on a wire rack and cool.
- Serving size: 1 cookie