Hamantaschen, or Haman’s Ears as they call it in Israel are the famous triangle shaped cookies we eat on the holiday of Purim. Usually they are filled in the center with jam or chocolate and the dough is folded over the yummy center. This version is quicker and easier with no folding and no individual shaping, give it a try and let us know what you think.
Ingredients
Servings 20 cookies
- ½ cup softened butter 110 grams
- ¾ cup granulated sugar 170 grams
- 1/4 teaspoon salt
- 1 egg room temperature
- 1/2 teaspoon vanilla extract
- 1 ½ cups all-purpose flour 215 grams
- 1/2 teaspoon baking powder
- 2 tablespoons cocoa powder 15 grams
Nutritional Facts
Nutrition Facts
Lazy Hamantaschen Hack
Amount per Serving
Calories
108
% Daily Value*
Fat
5
g
8
%
Saturated Fat
3
g
19
%
Trans Fat
0.2
g
Polyunsaturated Fat
0.3
g
Monounsaturated Fat
1
g
Cholesterol
20
mg
7
%
Sodium
80
mg
3
%
Potassium
22
mg
1
%
Carbohydrates
15
g
5
%
Fiber
0.4
g
2
%
Sugar
8
g
9
%
Protein
1
g
2
%
Vitamin A
154
IU
3
%
Calcium
11
mg
1
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Instructions
- In a large bowl combine butter, sugar and salt and mix until the mixture is uniform. Add egg and vanilla and mix well. Add flour and baking powder and mix just until the mixture is uniform. Divide the dough into 2 equal parts (approximately).
- Add cocoa to half the dough and mix until uniform. Cover both dough balls with plastic wrap and place in fridge for 30 minutes.
- Roll the cocoa dough into a snake shape. Using your fingers, pinch the top of the snake to form a triangular roll. The triangle can be straightened with a plastic sheet.
- Return cocoa roll to the refrigerator for at least 1 hour.
- On a lightly floured surface, roll the white dough into a rectangle the length of the cocoa roll.
- Place the cocoa dough in the shape of a triangle on white dough and roll it so that it is wrapped in all directions by the white dough. Remove any excess white dough.
- Sharpen the shape of the triangle with a plastic sheet.
- Cover the roll and put it in the fridge for at least 2 hours or in the freezer for 30 minutes.
- Preheat oven to 350℉ and line a sheet pan with parchment paper. When dough and oven is ready, remove from fridge or freezer and slice into triangles about ¼-inch wide and place on prepare pan leaving some space between each cookie.
- Bake for 10 minutes, until the cookies start to turn golden on the edges but not brown.
