Use butter flavored margarine instead. Place white chocolate and vegetable oil in a small glass bowl.
Place 1/2 teaspoon filling into the center of each.
Easy chocolate hamantaschen recipe. Use a fork or a small plastic squeeze bottle to drizzle white chocolate sauce back and forth on cookies. Hamentashen recipe east fun to make cookie you can enjoy with the kids. Maybe you’ve never heard of hamantaschen cookies?
With purim coming up, i've had hamantaschen on the brain. You can also combine chocolate chips, candy pieces, crushed. Let cool in the fridge for 10 minutes.
These cookies are famous for their triangle shape and always contain some form filling. In the bowl of a food processor mix together flour, sugar and salt. Pulse until mixture is crumbly.
Place in fridge for 5 minutes. Add butter and pulse several times until mixture becomes crumbly and resembles coarse. Line uncooked hamantaschen on a baking sheet, not touching.
It took me several batches however the result is a great tasting easy hamantaschen dough. Line 2 baking sheets with parchment paper and set aside. Carefully fold 3 sides and pinch the corners.
You can also substitute one tsp of vanilla extract for the vanilla sugar. To make white chocolate drizzle: The hamantaschen will crumble, so just pinch them back together into a triangle shape.
In a large bowl, mix together the eggs, sugar, oil and vanilla. Place 1 rounded teaspoon coarsely chopped chocolate in center of each circle. (candy bars cut small work too.) to make the base dough (lemon, orange, or vanilla) preheat your oven to 350 degrees f.
Gently mix in the chopped chocolate. Process flour, sugar, and salt in a food processor for a few seconds until combined. Use mini chocolate peanut butter cups for filling.
Whisk together remaining egg and 1 teaspoon water in a bowl. Place 1 teaspoon of peanut butter in the center of each circle. These traditional purim cookies are usually stuffed with fillings like prune, apricot,.
For chocolate peanut butter cup hamantaschen. Shape 1 piece into a flat disk, and place it between 2 pieces of parchment or wax paper on a hard, flat work surface. Make the chocolate hamantaschen dough.
Add 6 tablespoons of ice water and pulse until mixture becomes a ball. You can bake them classic with strawberry, raspberry or apricot jam or go creative and use chocolate spread, chocolate chip cookie dough, brownie batter or even cheesecake batter for the filling! Fill the middle of each circle with 1/4 tsp filling of your choice.
Transfer the dough onto waxed paper, and sandwich it with another sheet of waxed paper sheet on top. Brush circle edges with egg wash. Heat in the microwave at 30 second intervals until melted.
Press the rim of a glass into flour and then into the dough to cut out circles. Using a 2 or 3 inch round cookie cutter, cut hamantaschen circles. If you want to make chocolate hamentashen, substitute 1 tbsp flour with 1/2 tbsp cocoa powder + 2 tbsp sugar.
Brush edges of lightly with egg wash using your finger or a pastry brush. This time, because the dough has dark color, i wanted to use a filling that can be seen so i chose a white chocolate spread, although you can use any spread you like, such as peanut butter, jelly, milk chocolate spread, nutella etc. Pinch up the sides of each hamantaschen.
Put the dough in the freezer for 5 minutes to stiffen. Add the flour and salt and mix until the dough comes together. While the dough is chilling, preheat the oven to 350 f/180 c.
Cover the bowl with plastic wrap and leave in the fridge for one hour to firm up. Divide the dough into quarters.