Chocolate Hamantaschen

"Hamantaschen" is a Yiddish word meaning "Haman's pockets." Haman is the villain in the Purim story, which appears in the Biblical Book of Esther.

I decided to try my hand at making them as I've heard they can be unpredictable after they go into the oven.  That was a very true statement. Many opened up and just as many took on their own free-style shapes, even after adding an egg wash and pinching the corners.  About 1/3 looked the way they were suppose to.  Why they worked and 2/3 didn't will remain a mystery.  I took these cookies to an adult birthday party and everyone loved them.  I even received critical acclaim from Hamantaschen expert, so all in all, they were a success.  I plan on trying these again in an attempt to attain 100% cooperation inside the oven!

*Note* Rather than make them all chocolate centers, I added raspberry & apricot jam to some as well.  You can use whatever filling you'd like.

Ingredients

4 cups all-purpose flour, plus more for dusting

1 1/2 teaspoons baking powder

3/4 teaspoon coarse salt

2 sticks unsalted butter, room temperature

1 1/2 cups sugar

2 teaspoons finely grated orange zest (from 1 orange)

1 teaspoon pure vanilla extract

3 large eggs

10 ounces semisweet chocolate, 3 ounces very finely chopped, 4 ounces coarsely chopped

1/2 c seedless raspberry jam

1/2 c apricot jam

STEP 1

In a medium bowl, whisk together flour, baking powder, and salt. In another bowl, beat butter and sugar on medium speed until light and fluffy, about 3 minutes. Beat in orange zest and vanilla, then add 2 eggs, 1 at a time, scraping down bowl as necessary.

STEP 2

Reduce speed to low and gradually beat in flour mixture until combined. Add finely chopped chocolate and beat until just combined. Form dough into three 1-inch-thick disks, wrap tightly in plastic, and chill until firm, at least 1 hour and up to 3 days.

STEP 3

On a floured work surface, roll out dough to about a 1/8-inch thickness. With a 3-inch round cutter, cut out circles; place on parchment-lined baking sheets. Gather scraps, chill, and repeat.

STEP 4

Whisk together remaining egg and 1 teaspoon water in a bowl. Brush circle edges with egg wash. Place 1 rounded teaspoon coarsely chopped chocolate in 1/3, raspberry jam in 1/3 and apricot jam in the last 1/3 in center of each circle. Lift sides of dough toward center, over filling, to form a triangle; pinch seams together. Freeze until firm, about 30 minutes. Preheat oven to 350 degrees with rack in center.

STEP 5

Bake cookies, 1 sheet at a time, until golden, 12 to 15 minutes. Let cool 5 minutes, then transfer to wire racks to cool completely.

Recipe from Martha Stewart Living.