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Chocolate-Filled Hamantaschen

printable recipe

Excerpted from Chewy Gooey Crispy Crunchy by Alice Medrich (Artisan Books)
Copyright 2010. Deborah Jones photographer.

“Here, Haman’s hat brims with gooey bittersweet chocolate rather than prunes, poppy seeds, or apricots,” writes Alice Medrich. “Please don’t save these for a Jewish holiday . . . great cookies should be shared anytime by everyone.”

Read Revisiting the Homemade Cookie, the story that accompanied this recipe.

Makes 36 cookies

Ingredients
6 tablespoons (3/4 stick) unsalted butter
4 ounces unsweetened chocolate, coarsely chopped
3/4 cup (5 1/4 ounces) sugar
1 teaspoon pure vanilla extract
1/4 teaspoon salt
2 large eggs, cold
2 tablespoons unbleached all-purpose flour
1 recipe Vanilla Sugar Cookies

Equipment
Cookie sheets, lined with parchment paper or foil
A 3-inch round cookie cutter

Melt the butter with the chocolate in a heatproof bowl set directly in a wide skillet of barely simmering water. Stir frequently until the mixture is melted and smooth.

Remove the chocolate from the heat. Stir in the sugar, vanilla, and salt. Add the eggs one at a time, stirring in the first until incorporated before adding the second. Stir in the flour and beat with a spoon until the mixture is smooth and glossy and comes away from the sides of the pan, about 1 minute.
Scrape into a small bowl, cover, and refrigerate until needed.

Make the dough as directed in the recipe for Vanilla Sugar Cookies.

Preheat the oven to 350°F. Position racks in the upper and lower thirds of the oven.

Cut out 3-inch cookies and place them 1/2 inch apart on the lined pans. Scoop and place a level teaspoonful of filling in the center of each cookie. Bring 3 sides of each cookie up to partially cover
the filling. If the dough gets too soft to handle, slide the pans into the refrigerator for a few minutes
to firm it up. Pinch the edges of the cookie to seal the corners.

Bake for 12 minutes, or until pale golden at the edges. Rotate the cookie sheets from top to bottom
and from front to back halfway through the baking time to ensure even baking. Repeat until all of the cookies are baked.

Set the pans or just the liners on racks to cool. Cool the cookies completely before stacking or storing. Although best on the day they are made, the cookies keep for 3 to 4 days in an airtight container.

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