Double Chocolate Hamantaschen

The Washington Post, February 18, 1996

• • Course: Dessert

Summary:

Chocolate hamantaschen might not be classic, but they are good enough to become a new tradition. Fill with a chocolate hazelnut spread (Nutella brand spread is one version) available in the baking aisle or near the peanut butter section.

Makes about 4 dozen

Ingredients:

For the dough

• • 1/2 cup shortening
• • 1/2 cup unsalted butter
• • 1 cup sugar
• • 1/4 cup firmly packed brown sugar
• • 2 eggs
• • 1/2 cup milk or water
• • 2 teaspoons vanilla extract
• • 2/3 cup cocoa powder
• • 4 1/2 cups flour
• • 1/4 teaspoon salt
• • 2 1/2 teaspoons baking powder

For the egg wash

• • egg, plus 1 egg yolk
• • Pinch sugar
• • 1 to 2 tablespoon milk or water

For the hamantaschen

• • Filling (use chocolate-hazelnut or poppy-seed pastes; or following recipes for prune, apricot or cherry)
• • Granulated or coarse sugar for topping (optional)
• • chocolate jimmies for topping (optional)

Directions:

To make the dough: Cream the shortening, butter, and white and brown sugar in a large mixing bowl. Add the eggs and blend until smooth. If the mixture is hard to blend or curdles, add a bit of the flour to bind it. Place the milk or water, vanilla and cocoa in a small mixing bowl and stir until the mixture becomes a paste. Stir the chocolate paste into the sugar mixture, then fold in the flour, salt and baking powder and mix to make a firm but soft dough. Divide into three disks, then flatten the disks and wrap them in plastic. Let the dough stand for a couple of minutes to allow the flour in the dough to absorb the liquid more thoroughly. Then refrigerate for 10 to 15 minutes.

Place a rack in the upper third of the oven and preheat to 350 degrees. Line a baking sheet with parchment paper.

While the oven is heating, make the egg wash: Combine the egg, egg yolk, sugar and water in a small bowl and whisk to combine thoroughly. Set aside.

To assemble the hamantaschen: On a lightly floured board, roll out one portion of dough at a time to a thickness of 1/8 to 1/4 inch. Cut into 3 1/2-inch rounds and brush with the egg wash. Scraps can be rerolled once. Place a generous teaspoonful of chocolate hazelnut paste or other desired filling in the center of each round. Fold over the edge of the circle in three sections to form a triangle and pinch the corners closed. There should be a lip of dough around the outside, but some filling should be left exposed in the center. Brush the exposed dough again with the egg wash and, if desired, sprinkle with regular or coarse sugar or chocolate jimmies. Transfer the triangles to the cookie sheet. Bake for 18 to 22 minutes or until golden brown.

Recipe Source:

From cookbook author Marcy Goldman.

107 calories, 5g fat, 2g saturated fat, 14mg cholesterol, 35mg sodium, 15g carbohydrates, 1g dietary fiber, n/a sugar, 2g protein.