Triple Chocolate Hamantaschen

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Triple chocolate hamantaschen would make a wonderful treat in coffee-themed Purim baskets.
Triple chocolate hamantaschen would make a wonderful treat in coffee-themed Purim baskets.

CHOCOLATE DOUGH
1/2 cup butter (or margarine)
3/4 cup granulated sugar
1 egg
1 tablespoon milk (or almond milk)
1 teaspoon vanilla extract
11/4 cups all-purpose flour
1/8 cup cocoa powder (I prefer Hershey’s Special Dark)
1/4 teaspoon baking powder
1/4 teaspoon salt
1/4 teaspoon cinnamon

MOCHA CREAM CHEESE FILLING
4 ounces cream cheese at room temperature
2 tablespoons sugar
1 tablespoon brewed espresso or coffeepinch of salt


WHITE CHOCOLATE DRIZZLE
1/2 cup white chocolate chips
2 teaspoons vegetable oil
Nutella or milk chocolate chips chocolate-covered espresso beans (optional)
espresso powder, instant (optional)

❖ Dough: Beat the butter and sugar together until smooth. Add egg, milk and vanilla until mixed thoroughly. Sift together the flour, baking powder, cocoa powder, cinnamon and salt in a separate bowl. Add dry mixture to wet mixture until incorporated. If the dough is too soft, increase flour amount by 1/4 cup until firm. Chill dough for at least 1 hour or up to 24 hours.
❖ Mocha Cream Cheese: Mix cream cheese, espresso, sugar and pinch of salt together in a small bowl. Allow to chill 1 to 3 hours.
❖ White Chocolate Drizzle: Place white chocolate and vegetable oil in a small glass bowl. Heat in the microwave at 30-second intervals until melted. Mix until completely smooth. Use right away.
❖ To Make Cookies: Preheat the oven to 400 degrees. Dust your work surface with powdered sugar or flour to keep from sticking. Roll the dough to about 1/4-inch thick. Using a round cookie cutter, cut out and place onto cookie sheet. To keep the dough from sticking to your cutter, dip in powdered sugar or flour before each cut. Fill cookies with Nutella, milk chocolate chips or mocha cream cheese filling. Bake for 7 to 9 minutes. Allow cookies to cool completely. To assemble the mocha chocolate hamantaschen, top with crushed chocolate-covered espresso beans or a dusting of instant espresso. To assemble triple chocolate hamantaschen, use a fork or a small plastic squeeze bottle to drizzle white chocolate sauce back and forth on cookies. Allow to dry completely on a cooling rack before serving or packaging.

 

 

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