Alright, alright. I got one more hamantaschen recipe for ya. What can I say? I like triangle-shaped cookies that can indulge my love of toppings or ‘fixin’s’, as we say down South. Oh man, I love fixin’s. Gimme alllllll the toppings. Be them sweet or savory, I love toppings. As a kid, I had some weird eating habits that revolved around toppings or condiments. One of my favorites was a baked potato in which I would top with shredded cheese and salad dressing (a vinaigrette was my preferable dressing for this delicious dish).
I also went through a phase in which I ate lunch foods for breakfast. This included, but was not limited to, microwaveable mac n’ cheese and Chef Boyardee spaghetti and meatballs. Have I mentioned I should be 500 pounds? Anywho, for as much as I love condiments (I’ll take all the mayonnaise please), there are a few condiments that if you were to put them on my food, I might threaten to shiv you. These include mustard (Only on hot dogs and THAT IS IT), whipped cream (Waste of calories. It’s just fluffy air), shredded coconut (NEVER. EVER. EVER.). But tehina, yes please!! Oh my goodness, just put it on everything, especially these cookies. I based these hamantaschen off of Danielle Oron’s Salted Tahini Chocolate Chip Cookies, made beautifully by Molly Yeh. I’ve been following Danielle on Instagram for a while and truly love what she’s doing with food, especially since she brings so much tehina into the mix. So I took the flavors from those amazing looking salted tahini chocolate chip cookies and made them into a hamantaschen. I think it worked out nicely. Maybe you’ll make them and let me know?
- ½ cup butter (or margarine), room temperature
- ¾ cup granulated sugar
- 1 egg
- 1 Tbsp milk
- 1 Tbsp cold, brewed espresso or strong coffee
- 1 tsp vanilla extract
- 1 1/2 cups all purpose flour
- 1/8 cup cocoa powder (I prefer Hershey’s Special Dark)
- ¼ tsp baking powder
- ¼ tsp salt
- 1 egg + 1 tsp water (egg wash)
- 1/4 cup dark and white chocolate chips - FOR FILLING
- 1/4 cup caramel sauce
- 1/4 cup raw tahini
- Maldon sea salt
- Beat the butter and sugar together until smooth.
- Add egg, milk, espresso, and vanilla until mixed thoroughly.
- In a separate bowl, sift together the flour, baking powder, cocoa powder, and saltl. Slowly add dry mixture to wet mixture until incorporated.
- Note: if the dough is too soft, increase flour amount by 1/4 cup of flour until firm.
- Shape dough into a disk, wrap in saran wrap and chill for AT LEAST an hour.
- On a floured work surface, roll out dough to a scant 1/4-inch thickness. With a 2 3/4-inch round cutter, or wide=rimmed drinking class, cut out circles; place on parchment-lined baking sheets. Gather scraps, chill, and repeat.
- Whisk together remaining egg and 1 teaspoon water in a bowl. Brush circle edges with egg wash. Place 1 rounded teaspoon chocolate chips in center of each circle.
- Lift sides of dough toward center, over filling, to form a triangle; pinch seams together. Freeze until firm, about 30 minutes.
- Preheat oven to 350 degrees with rack in center.
- Bake cookies on a parchment-lined baking sheet, 1 sheet at a time, about 12 minutes.
- Let cool 5 minutes, then transfer to wire racks to cool completely.
- Dip a small spoon into the caramel sauce and drizzle over cooled cookies. Repeat with tahini.
- Top with sprinkling of Maldon sea salt.