Step 1

Preheat oven to 350 F (176 C), line a baking sheet with parchment and set aside.

Step 2

In a medium bowl, mix together the all purpose flour, whole wheat flour and salt. Set aside

Step 3

In the bowl of a stand mixer fitted with the paddle attachment, beat the vegan butter and powdered sugar until light and fluffy,

Step 4

Add in 3 tablespoons of almond milk, the orange zest, and the vanilla and mix well (it may not completely blend in and that is okay).

Step 5

Add the flour mixture to the wet ingredients and mix until moistened.

Step 6

Add additional almond milk if necessary until the dough is easily workable.

Step 7

Cover the dough with plastic wrap and allow it to chill for at least two hours before proceeding.

Step 8

Roll out to roughly 1/8” thickness on a lightly floured surface, then cut the dough into 2 to 2 1/2 inch circles and transfer to baking sheet.

Step 9

Add a small amount of jam (about 1 teaspoon) to the center of each circle, then fold the sides up and pinch to make a triangle shaped cookie. Pinch closed a bit more than you think needed, as they do open up while being baked. See the pictures for help with this part!

Step 10

Bake in the preheated oven for 8-10 minutes, or until the hamantaschen are lightly golden