From my story, “You’ve Read The Book, Now Eat The Cookie”
½ cup (1 stick) Butter (or butter substitute – I use Earth Balance sticks)
¼ cup Confectioner’s Sugar
¼ cup plus 2 tbsp Granulated Sugar
½ tsp Vanilla extract
1 ¾ cup plus 1 tbsp All-purpose flour
¼ cup Cake Flour
½ tsp Salt
In the bowl of a stand mixer fitted with paddle attachment, cream the butter on medium high with the sugars until lightened, approximately 3 minutes.
Stop the mixer and scrape down the bowl and paddle. Add the egg and vanilla and beat on medium high until combined.
Stop the mixer and scrape down the bowl and paddle. Add the flours and the salt and mix on low until the dough pulls together.
Wrap dough tightly in plastic wrap. Refrigerate the dough two to three hours or overnight. To roll and bake, allow the wrapped dough to come up to a temperature when it can be easily rolled.
2 oz unsweetened chocolate, chopped
2 tbsp butter
½ cup sugar
½ cup all purpose flour
1 tbsp unsweetened cocoa powder
½ tsp vanilla extract
Pinch of salt
In the top of a double boiler (or glass bowl set over a saucepan of lightly simmering water) melt the chocolate and the butter.
Meanwhile, in the bowl of a stand mixer fitted with the paddle attachment, mix the egg and sugar until slightly fluffy and lightened.
Add the melted chocolate and butter to the eggs and sugar. Add the vanilla, and mix until smooth and combined.
Add the flour and cocoa powder and mix on the lowest speed just until combined.
Assembling the Hamantaschen
Preheat oven to 350˚F.
Roll the cookie dough to ¼” thick. Using a 3 ¾” round biscuit cutter cut circles of the dough. Place 1 tbsp of the filling in the center of each circle. Lift cookie dough to enclose the filling, shaping the cookie to resemble a three –cornered hat.
Transfer to a cookie sheet and bake in the pre-heated oven until the cookie dough has browed lightly, approximately 10 minutes. Cool on a rack until completely cooled.