But ever since last summer’s popsicle series I’ve become increasingly enamored with the concept of “twists on the traditional”.
And what is more traditional (and boring) than plain old hamantaschen?
May I present……….
Soooo good you guys – brown sugar filling (like the best Pop-Tart you ever had), buttery crumb topping and a drizzle of glaze.
Do not be put off by the fact that there are four separate components here. They are ALL super easy, with ingredients you probably already have on-hand (assuming you always have butter, sugar, brown sugar and confectioner’s sugar, duh).
And since you know how much I hate rolling out dough I’m happy to report that this dough rolls out like a dream – with very little additional flour, and even after re-rolling the scraps.
And how freaking cute?
The s’mores version is on Babble – I will link to it as soon as it’s up, promise! Update: here they are!
1 c. (2 sticks) unsalted butter, room temperature
1/4 c. sugar
1/2 c. milk
1/2 t. vanilla
3 c. flour
3 T. sugar
3 T. light brown sugar
1/2 t. cinnamon
pinch of salt
1/4 c. (4 T., or 1/2 stick) unsalted butter, melted
3/4 c. flour
1/2 c. (3 3/4 oz.) brown sugar
1 t. cinnamon
4 t. flour
1 1/2 c. confectioner’s sugar
2 T. milk (plus more if needed)
1/2 t. vanilla
Make the dough: Beat butter and sugar together till fluffy. Add milk and vanilla and beat till incorporated. Add flour and beat till just combined. Separate the dough into two halves and place each between two sheets of plastic wrap or parchment paper. Roll each dough to a scant 1/4″ thickness. Stack the doughs on a baking sheet or cutting board and refrigerate for at least one hour, or up to three days.
Make the crumb topping: Line a baking sheet with parchment paper. Combine sugars, cinnamon and salt in a medium bowl. Mix in the melted butter, followed by the flour, stirring till well combined. Spread mixture out onto your prepared baking sheet; let dry till ready to use.
Make the filling: Whisk together all ingredients in a small bowl.
Pre-heat oven to 375 – line 2 baking sheets with parchment paper.
Working with one dough at a time, remove plastic wrap and place on one of your prepared baking sheets. Cut out circles with a drinking glass or cookie cutter (I used a 2 1/2″ cutter here). Remove trimmings and set aside.
Brush the edges of the circles with a little water and place 1 t. of the filling in the center. Fold the dough into a triangle shape and pinch the corners firmly together. Brush tops of cookies with a little water and place 1 t. of crumb topping on top, pressing gently to adhere. Repeat with remaining sheet of chilled dough, and again with the dough scraps.
Bake cookies, one sheet at a time, until golden; about 15 minutes. Transfer to wire racks to cool completely.
Make the glaze: Whisk together all ingredients in a small bowl (if glaze is too thick, add milk – 1 t. at a time – till the desired consistency is reached). Transfer to a zip loc bag and snip a tiny hole in one corner.
Place racks with cooled cookies atop baking sheets lined with parchment paper. Drizzle glaze over the tops and let set (about one hour). Store cookies in an airtight container at room temperature.
This delicious recipe brought to you by Sheri Silver