Low-Fat, Delightful Hamantaschen Cookies

1. 1

   You really need to do this with clean bare hands (or gloves, if you prefer)--mash the butter and banana into all the dry ingredients in a large bowl until the mixture is crumblike.

2. 2

   Smush in the egg yolks and yogurt. If it's very sticky, add more flour a bit at a time until it is a good, doughy texture.

3. 3

   Divide it into four parts and stick them in the freezer for 20-30 minutes.

4. 4

   When you take out the first part, transfer the others to the fridge.

5. 5

   Roll the first part flat, but not too thin.

6. 6

   Flour the rim of a drinking glass and use it to punch out circles of dough, placing them on a greased cookie sheet.

7. 7

   Put a spoonful of filling in the center of each circle and squish up the edges in the shape of a triangle, leaving some of the filling exposed in the middle.

8. 8

   Brush the dough with the egg whites and bake at 350u00b0 for 10-15 minutes or until golden brown.

9. 9

   Repeat this process with the other three sections of dough.

10. 10

    Remove from cookie sheets, let cool on a wire rack and enjoy.

* Per serving · 4 servings · Values may vary.

No additional tips available.