I used to use a similar version of this dough in my butter cookie recipe while I was the gluten free product developer at a chain of restaurants in Arizona.  The butter cookies were the bakery's top selling gluten free item.  People could not get enough of the buttery shortbread cookie with beautiful lemon and marzipan flavors from the fresh lemon zest, juice and finely ground almond flour.  Unlike most gluten free cookie doughs, this dough is super firm and easy to shape!   When it came time for Purim I adapted my butter cookie recipe to be a perfect Hamantash dough.  You may sub the lemon juice and lemon zest for fresh squeezed orange juice and orange zest.  

Gluten Free Lemon-Almandine Purim Hamantash

Makes 26 Cookies

200 grams butter (14 tablespoons, 2 tablespoons less than one cup)
120 grams sugar (1/2 cup)
1 x-large egg
Pinch of salt 
190 grams London Blend  (1 1/4 cup)
80 grams almond meal (1/2 cup)
9 ml vanilla extract (2 tsp)
17ml lemon juice (1 Tbsp plus 1 tsp) 
Lemon zest from ½ lemon

12 ounces (340 grams) of store-bought Poppy Seed, Prune, Apricot, Cherry, or Strawberry filling, or use Homemade Filling 

Heat: Preheat oven to 180ºC / 350ºF.  Line a baking sheet with parchment paper.

Mix: In the bowl of you stand mixer with the paddle attachment, cream the butter and sugar on medium-high speed until the the color is lightened.  Add the egg, salt, vanilla, lemon juice, flour, lemon zest and mix on medium speed until a smooth dough is formed. 

Shape: Cover in plastic wrap and place in the refrigerator for 1 hour.  Roll out the dough to ½ cm (1/8 inch) thickness.  Cut out 7 cm (3 inch) circles using a cup or round cookie cutter.  Place ½ tsp filling in the center of each circle, and fold the sides to form a triangle.

Bake: Place the hamantashen 2 cm (1 inch) apart on your baking sheet and bake for 13-15 minutes until cookies are golden.