Chocolate Hamantaschen

The cookies can be stored at room temperature for up to a week.

  • Prep:
  • Total Time:
  • Yield: Makes 50 cookies
Chocolate Hamantaschen

Source: Martha Stewart Living

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, 7 ounces coarsely chopped

Directions

  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.

  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.

  3. On a floured work surface, roll out dough to a scant 1/4-inch thickness. With a 2 3/4-inch round cutter, cut out circles; place on parchment-lined baking sheets. Gather scraps, chill, and repeat.

  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 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.

  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.

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