I made striped Chocolate Ganache Hamentashen last year for Purim which was near the middle of March. I’ll be making them again this year on Wednesday March 4 at 1 pm at Etz Chayim. Etz Women only, please…
This is me showing off my striped bricks of dough last year.
1 stick butter
4 ounces unsweetened chocolate, coarsely chopped
3/4 cup sugar
1 teaspoon vanilla extract
1/4 teaspoon salt
2 cold eggs
2 tablespoons all-purpose flour
Melt the butter and chocolate together in a double boiler, stirring frequently. Remove the top of the double boiler and add the sugar, vanilla extract and salt and continue stirring. Add the eggs one at a time, stirring to incorporate each completely before adding the next. Finally, stir in the flour and beat with a wooden spoon by hand for about a minute. The filling will turn glossy and begin to come away from the bowl. Transfer to a small bowl, cover, and refrigerate until needed. NOTE: If you make the filling ahead of time and freeze it, it separates a tiny bit, but frozen or very cold ganache scoops much more easily with the teeny tiny cookie scoop, especially if you dip the scooper in warm water from time to time.
2 cups flour (for chocolate dough, substitute 1/4 cup Ghirardelli or Hershey’s cocoa for 1/4 cup flour)
1/2 teaspoon baking powder
1/4 teaspoon salt
1 stick butter, softened but not squishy
1 cup sugar
1 1/2 teaspoons vanilla extract
Mix the first three ingredients with a whisk and set aside. In a large bowl using an electric mixer, cream together the butter and sugar for about 3 – 4 minutes, until light and fluffy. Beat in the egg and the vanilla, and then, on low speed, beat in the flour until just incorporated. Form the dough into two r patties, wrap with plastic wrap and refrigerate over night. Dough freezes well.
With the oven preheated to 350, remove the dough from the refrigerator and allow to warm until it becomes supple enough to roll out. Roll each brick individually to a thickness of about 1/8″. It is easiest to do this between two sheets of wax paper. You may want to turn the dough over a couple of times, keeping it between the two sheets, to ensure that no deep creases form.
Cut cookies out using a 3″ round cutter and transfer cookie rounds to a cookie sheet lined with parchment paper. Put a leveled teaspoon of filling in the center of each cookie round, then bring 3 sides of each round up to partially cover the filling. Pinch the sides together. Cookies should be spaced about 1/2″ apart on the sheet.