Hamantashen Pocket Cookies

Makes 26 cookies (using a 3 ½ ” circle cookie cutter)
Author Wendy Sondov themondaybox.com

Ingredients

  • 4 ½ + cups all-purpose flour up to 1 extra cup is needed for flouring the rolling surface
  • 1 tablespoon baking powder
  • ¼ teaspoon salt
  • 3 + 1 large eggs
  • 1 cup granulated sugar
  • ¾ cup oil
  • 1 teaspoon vanilla extract
  • ½ cup orange juice
  • POSSIBLE FILLINGS FOR 24 COOKIES:
  • Jam: ½ cup
  • Chocolate-Caramel: ½ cup chocolate chips ½ cup caramel bits
  • Reese’s Cups or other round miniature chocolate candy: 24 mini candies, unwrapped
  • TOPPING OPTIONAL:
  • Chocolate Drizzle : 1 cup melted chocolate in a plastic bag with the corner cut off
  • Chocolate Corner Dip: 1 cup melted chocolate in a small deep bowl
  • Stripes: 1 cup melted white chocolate in a plastic bag with the corner cut off plus
  • sprinkles

Directions

  1. n a medium mixing bowl, whisk to combine flour, baking powder, and salt. Set aside.
  2. In the bowl of an electric mixer(or large bowl if mixing by hand) beat together 3 eggs, sugar, and oil until color lightens (about 2 minutes).
  3. Add vanilla and orange juice, mixing until blended in.
  4. Add dry ingredients. Mix until completely combined. Dough will be wet and soft (about the consistency of thick brownie batter).
  5. Dump dough onto wax paper. Wrap. Chill for 2 hours or overnight in the refrigerator or 20-30 minutes in the freezer.
  6. ***Important: see Baking Notes #1 below***
  7. When ready to bake, pre-heat oven to 350 degrees F. Line baking sheet with parchment paper.
  8. Liberally flour (about 2 heaping tablespoons) the rolling surface.
  9. Working with ½ of the dough at a time, knead the dough on the floured surface, adding more flour as needed, just until the dough is smooth and no longer sticks to the counter surface.
  10. Roll out (on flour dusted surface) to ¼” thickness. Use cookie/biscuit cutter or glass rim to cut out circles. ( Trimmings can be re-rolled )
  11. Place ½ heaping teaspoon of jam filling, one candy piece, or about 12 chips, in the center of each circle. (This sounds like and looks like very little filling but it is plenty. Any more than this and the filling will erupt during baking)
  12. Fold up edges to form triangles, pinching seams together.
  13. Place pockets on prepared cookie sheet about 2” apart.
  14. In small bowl, beat 1 egg for egg wash.
  15. Brush egg wash over cookie surfaces, then wipe a finger dipped in egg wash over all seams. ***Important: see Baking Notes #2 below***
  16. Bake for 12-15 minutes until cookies are very lightly browned.
  17. Cool on wire racks.
  18. Optional: once completely cooled, embellish with chocolate drizzle or dip a cookie corner in melted chocolate or candy melts.
  19. Store hamantashen in an airtight container at room temperature for up to 10 days.
  20. ***Baking Notes*** 1. This is a moist and soft dough. Chilling is essential. The colder the dough, the less extra flour will be needed for rolling consistency. If the dough isn’t easy to work with, add more flour in small increments. 2. A very common problem in making hamantashen is the seams opening during baking (at which point all of the filling leaks out). This shouldn’t happen with this recipe for two reasons. First, it is a very moist dough and the edges should mush together easily. Second, is the egg wash. The egg wash creates a pretty shiny surface on the cookies but also functions like glue on the seams, holding the edges together.

Packing Tips

Cookies can be wrapped in pairs (with bottoms together) or singly in plastic wrap or placed 2 or 3 together into small zip lock bags. For maximum freshness place wrapped cookies or small bags of cookies into a larger zip lock bag or air tight container.