Years ago, I found a recipe I loved for Zebra Hamantashen from Tamar Ansh. This year I am making her chocolate hamantashen dough and filling it with my favorite chocolate chip cookie dough! Yum!
Chocolate hamantashen dough
1 cup canola oil
1 1/4 cups sugar
1 teaspoon vanilla
3 teaspoons baking powder
a very tiny pinch of salt
5 cups flour (plus some for later use)
2/3 cup cocoa
Place the eggs, oil, sugar, vanilla, and baking powder in a mixer bowl and mix with the flat metal mixing piece. (Don’t use egg beaters- they will break.) Add in the salt and flour. Mix until you have a thick, sticky cookie dough. Add the cocoa and mix well. If the dough is too sticky to handle, add in 1/4 cup of flour and knead gently with your fingers. If still too sticky, add a tablespoon of flour at at time until you reach the right consistency. Store in refrigerator while preparing the filling.
Chocolate chip cookie dough
1 1/2 cups brown sugar
1 cup white sugar
1 1/3 tablepoons vanilla sugar
2/3 pound margarine, room temperature (2 and 2/3 sticks or about 300 grams)
4 cups flour
1 teaspoon salt
1 teaspoon baking soda
16 oz chocolate chips
Beat eggs five minutes,(do not separate) until thick and lemon colored. Set aside.
Cream all 3 sugars and margarine.
Combine flour, salt, baking soda.
Add eggs to creamed sugar, and combine, then add dry ingredients. Stir in chocolate chips by hand.
Preheat oven to 350 degrees. Roll out the chocolate hamentashen dough between two pieces of parchment paper. Cut circles with a circle cookie cutter or the top rim of a glass. Use a little less than a teaspoon of the chocolate chip cookie dough as filling. Fold up two sides of the circle and pinch the dough to form a corner. Lift up the third side and pinch the remaining two corners to form the traditional hamantashen shape.
Bake at 350 for 12-15 minutes or until set.