Honestly? I figured that one Hamantaschen recipe was just the right amount for this blog. I mean, Purim is not a major holiday, Hamantaschen are hardly what I’d call “exciting”, and I pretty much nailed all the tips and tricks for turning out perfect cookies.
I was wrong.
Let’s start with these:
I have to tell you, I was so charmed by these chocolate-flecked cookies that how could I NOT make them? I used chocolate chips instead of chopping up a bar of chocolate and I actually loved that the chips didn’t melt together after baking.
Better still – these were seriously delicious. The dough could stand on its own flavor-wise, and was tender yet sturdy enough to keep its shape when folded and baked.
I also tried something different than I usually do when making Hamantaschen, that I thought I’d pass along.
When I make a rolled cookie dough, I typically roll it out between 2 sheets of plastic wrap or parchment, cut out the shapes and THEN freeze (see more on this technique in my sugar cookie post). I never thought to do this with Hamantaschen because you have to shape the cut-out circles – which would now be frozen hard.
But – as you know – I HATE rolling out dough, so I thought I’d give this a try. And it worked beautifully. I had to let the circles warm up a bit before filling and shaping but it was so much easier – and neater – than the old floured board/ chilling between batches way.
And best of all? You probably have all the ingredients you need to make these right now (assuming you always have chocolate chips on-hand – doesn’t everybody?)!
adapted from Martha Stewart Living
2 sticks unsalted butter, room temperature (8 oz.)
1 1/2 c. sugar
1 t. vanilla
3 large eggs
4 c. flour
1 1/2 t. baking powder
3/4 t.coarse salt
10 oz. chocolate chips – 3 oz. very finely chopped, 7 oz. left whole
Place butter and sugar in the bowl of a stand mixer – beat on medium speed for 3 minutes, till light and fluffy. Add two of the eggs, one at a time, followed by the vanilla. Scrape down the sides of the bowl.
Add the flour, baking powder and salt to the mixture and beat on low speed till well combined. Add the chopped chocolate and beat till just combined.
Separate the dough into three even pieces 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.
When ready to bake, pre-heat your oven to 350 – line a few baking sheets with parchment paper. Whisk the remaining egg with 1 t. water; set aside.
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 (anywhere from 2 1/2 – 3″). Remove trimmings and set aside.
Let the circles warm up enough so they don’t crack when folded (about 5-10 minutes).
Brush the circles with the egg wash and place 1 t. of chocolate chips in the center. Fold the dough into a triangle shape and pinch the corners firmly together. Freeze for 30 minutes. Repeat with remaining sheets of chilled dough, and again with the dough scraps.
Bake cookies, one sheet at a time, until golden – 12 to 15 minutes. Let cool 5 minutes, then transfer to wire racks to cool completely.
This delicious recipe brought to you by Sheri Silver
Oh – I did mention two Hamantaschen recipes, right?
Well here’s the other one:
Yes, I made “Rainbow Hamantaschen“, and you can find them over at Babble Food!