Snacks & Treats
Hamantaschen With A Chocolate-Hazelnut Twist
BY JORDANA HANDLER
Feb 20, 2018
Celebrate with a modern twist on a holiday cookie classic your kids will love!
- 4 cups of flour
- 2 eggs
- 1 cup butter (2 sticks)
- 1 cup sugar
- 2 tsp vanilla extract
- ¾ tsp kosher salt
- 1 ½ tsp baking powder
- chocolate hazelnut spread (e.g. Nutella)
- electric mixer
- circle cookie cutter
Try making the classic: Hamantaschen Cookies for Purim
Combine all the dry ingredients in a bowl and set aside.
In an electric mixer, combine butter, sugar and eggs.
Reduce mixer speed and add dry ingredients. This is a good time to let little hands help stir!
Divide up dough and freeze for minimum 2 hours. (I let my dough freeze for 24 hours and made it into several discs that I put into resealable bags to freeze).
When ready, thaw some dough to room temperature and prep the rolling space with a light dusting of flour to prevent sticking. Roll out dough.
Cut dough into circles and repeat until the dough is all used.
Place 1 tsp of chocolate hazelnut spread in the centre of each circle.
Fold up the corners of the dough to form a triangle. (A special trick I have learned is to crack another egg and brush the egg onto the corners of the dough once they are folded up. The egg acts like a glue and helps to keep the corners from falling or cracking).
Bake at 350 F for about 18 minutes, or until edges and bottoms are golden brown.
Serves approximately 24 cookies.
Good luck keeping little (and big) hands off these delicious desserts.
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