Any self-respecting Jewish bakery is likely loading their shelves up right now with scores of these things, and they are most commonly filled with apricot, raspberry or poppy seeds. But since tradition dictates only the shape of the cookie, not its flavors, I thought I'd have some fun experimenting with more innovative hamantaschen.
If you've been around here a while, you'll recognize that I basically smashed together my three favorite flavors in this cookie. Toasted coconut, juicy raspberries and rich chocolate are all combined and brought to new heights here.
The Nosh Pit, tomorrow, for a chocolate peanut butter hamantaschen recipe! If you're a traditionalist, check out my hamantaschen from last year.
Tip of the Day: Anytime I'm rolling out cookie dough, I keep my trusty bench scraper on hand. Thought it's primarily used for bread and pie dough, I find it great for when my cookie dough sticks and I need just a little extra flour.
1 1/2 cups sweetened, shredded coconut
1/2 cup (1 stick) butter or margarine, softened
1 cup sugar
1 teaspoon vanilla
2 1/2 cups flour
2 tablespoons plus 1 teaspoon cocoa
2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
Spread the coconut out evenly on a rimmed baking sheet. Bake on 350 F for 6 to 8 minutes, stirring every couple minutes, until brown, toasty and fragrant. Let cool.
Beat together the butter and sugar until light and fluffy. Add in the eggs and vanilla and beat to combine.
Add in the flour, cocoa, baking powder, baking soda and salt. Beat until it is all incorporated. Add in the toasted coconut, and mix to combine. I find it was easier to mix the dough and coconut together with your hands to get better incorporation.
Divide the dough in two, wrap in plastic and refrigerate for at least an hour. Make filling (recipe below).
Roll the dough out between two pieces of parchment paper to about 1/4" thick. Cut out 2 to 3" circles. Place a scant teaspoon of filling in the center of each circle, and fold up the sides to form a triangle. Bake at 375 F for 10 to 12 minutes. Let cool 1 minute, then remove from the baking sheet and transfer to a wire rack to cool completely.
A 3" cutter should yield around 50 cookies.
8 ounces raspberries (I used frozen)
¼ cup water
1/3 cup sugar
1 tablespoon lemon juice
½ cup raspberry jam
Blend together the raspberries, water, sugar and lemon juice. Mix in the jam.