I took the following, excellent recipe and substituted our Sensational Sugar Cookie Dough to make our own gluten-free hamentaschen cookies. WOW, were they ever delicious! Just follow this recipe, substituting the Sensational Sugar Cookie Dough for her dough. My only modification is that I found that a half to three quarters of a teaspoon of jam was enough for each cookie. I used the jam I have in the house: apricot, fig and raspberry. If I used a full teaspoon it leaked through the cookies – they still tasted sensational, they just did not look as pretty!
Here is the link to the recipe: http://theshiksa.com/2012/03/01/buttery-hamantaschen/.
Here is a picture of a hamentaschen cookie before baking:
Here is a picture of the baked hamentaschen which barely cooled before everyone ate them – so yummy!