By Paula Shoyer
Salted Caramel Hamantaschen | Dairy
Makes four dozen hamantaschen
Dough:
- 3 large eggs
- 1 cup sugar
- ½ cup canola or vegetable oil
- 1 teaspoon orange juice
- 3½ teaspoons baking powder
- ½ teaspoon black pepper
- 3 cups all-purpose flour, plus extra for dusting parchment and dough
Caramel Filling:
- 1 cup sugar
- 2 tablespoons water
- ½ cup whipping cream
- 2 tablespoons unsalted butter
- ½ teaspoon salt
To make the caramel, place the sugar and water in a small, heavy-bottomed saucepan. Cook on medium-high heat until the sugar melts. After several minutes, the sugar will start to color. Stir the mixture so all the sugar browns.
When it is a uniform amber color, turn the heat to low, remove the saucepan from the heat and add the cream. The mixture will bubble up. Add the butter and salt and stir. Return it to the heat and cook for a minute or until the mixture is smooth. Remove it from the heat, transfer it to a bowl and let it cool.
Chill it in the fridge for at least a half hour to thicken the caramel. Store it in the fridge for up to five days.
Preheat the oven to 350 degrees F. Line two large cookie sheets with parchment. You will bake in batches.
In a large bowl, mix the eggs, sugar, oil and orange juice. Add the baking powder, pepper and flour and mix it until the dough comes together. I like to use my hands for this because it kneads the dough well. Divide the dough in half.
Take another two pieces of parchment and sprinkle flour on one, place one dough half on top and then sprinkle a little more flour on top of the dough. Place the second piece of parchment on top of the dough and roll it on top of the parchment until the dough is about ¼-inch thick. Every few rolls, peel back the top parchment and sprinkle a little more flour on the dough.
Use a glass or round cookie cutter about 2 to 3 inches in diameter to cut the dough into circles. Place a little less than a teaspoon of the filling in the center and then fold it into three sides to form a triangle, leaving a small opening in the center. Pinch the sides very tightly. Place them on the prepared cookie sheets. Repeat with the rest of the dough and re-roll and cut any dough scraps you have. Place the cookie sheets in the freezer for 10 minutes; this helps the hamantaschen hold their shape and not open up while baking.
Bake for 12 to 16 minutes or until the bottoms are lightly browned. Slide the parchment onto racks to cool the cookies. If desired, drizzle any remaining caramel over the cookies.
Store the cookie covered with plastic or in an airtight container at room temperature for five days or freeze for up to three months.
