Triangle Trifecta Cookie

This blog has been wonderful at giving me the gumption to try my hand at some baked goods that I may have otherwise never thought about. These cookies are technically a Jewish custom called Hamantaschen, and I believe they’re usually filled with a fig spread. I have a friend, who happens to be Jewish, and these are one of her favorite cookies. The Jewish holiday Purim is this weekend so I thought this was an appropriately-timed cookie to try. Of course these Raspberry Rugelach cookies would be a wonderful accompaniment on the dessert table too.

Regardless of your religion these cookies will bring you to your knees. They are buttery and chocolaty

with just the right amount of crispness in each bite. And the best part is the trifecta: filling these babies with chocolate pieces, raspberry jam or Nutella.

Tossing in finely chopped chocolate into the dough doesn’t either.

Triangle Trifecta Cookie (aka Hamantaschen)

Recipe from here

Makes 50+ cookies

Recipe Notes:

- I halved the recipe, which was easy to do, but here’s the full recipe.

- My first batch of baked cookies all fell apart and didn’t resemble anything like a triangle. The second time around I left the cookies in the freezer even longer (almost an hour) and this helped them maintain their shape. I also think I over-filled the cookies, forcing jam and chocolate to burst out of their shape. Err on the side of caution and don’t fill to the brim.

Ingredients:

4 Cups all-purpose flour, plus more for dusting

1 ½ tsp. baking powder

¾ tsp. course salt

2 Sticks unsalted butter, room temperature

1 ½ Cups sugar

2 tsp. orange zest (from 1 orange)- optional

1 tsp. vanilla extract

3 large eggs, divided

10 oz. semisweet chocolate, 3 oz. very finely chopped, 7 oz. coarsely chopped

Raspberry jam, Nutella (optional)

Directions:

1. In the bowl of a stand mixer, fitted with a paddle attachment, beat butter and sugar on medium speed until light and fluffy, about 3 minutes. Beat in orange zest, vanilla and then add the 2 eggs, one at a time. Scrape down the bowl as necessary.

2. Reduce the speed to low and gradually add in the flour, salt and baking powder until thoroughly incorporated. Add the 3 oz. of finely chopped chocolate and beat until just combined. Form the dough into three 1” thick discs and wrap tightly in plastic wrap. Chill until firm, at least 1 hour and up to 3 days.

3. On a floured work surface, roll out dough to a ¼ inch thickness and use a 2 ½ -3 inch round cutter. Place circles on a parchment lined baking sheet

4. Whisk the remaining egg and 1 tsp. water in a bowl. Brush the circle edges with the egg wash and place 1 rounded teaspoon of the coarsely chopped chocolate or raspberry jam. Lift sides of dough toward center, over filling, to form a triangle; pinch seams together. Freeze until firm, at least 30-60 minutes. Preheat oven to 350º F.

5. Bake cookies, 1 sheet at a time, until golden, about 12-15 minutes. Let cool for 5 minutes then transfer to a wire rack to cool completely.