Called hamantaschen, or Haman's ears, these cookies are traditionally made for the Jewish holiday Purim. We've added a chocolate twist, substituting it for the usual fruit topping.
- Prep time 35 minutes
- Total time 3 hours & 30 minutes
- Credits : Canadian Living: Holiday Baking 2015
In large bowl, beat butter with sugar until fluffy; beat in 1 of the eggs and the vanilla. In separate bowl, whisk together flour, baking powder and salt; stir into butter mixture in 2 additions just until combined. Divide dough in half; shape into discs. Wrap in plastic wrap; refrigerate until firm, about 1 hour.
Let dough stand at room temperature until soft enough to roll out, about 15 minutes. Between waxed paper or on lightly floured work surface, roll out dough to 1/8-inch (3 mm) thickness. Using 2 1/2-inch (6 cm) round cookie cutter, cut into rounds, rerolling scraps. Arrange, 1 inch (2.5 cm) apart, on parchment paper–lined rimless baking sheets. In small bowl, whisk remaining egg with 1 tbsp water; lightly brush over edges. Place 1 tsp of the chocolate chips in centre of each. Fold up 3 sides to make 3 corners; pinch corners to seal, leaving small opening in centre. Brush with egg wash. Refrigerate until firm, about 30 minutes.
Bake, 1 sheet at a time, in 350°F (180°C) oven just until bottoms and edges are golden, 12 to 15 minutes. Let cool on pans for 2 minutes; transfer directly to racks to cool completely.
Drizzle chocolate over cookies. Let stand until set, about 1 hour. (Make-ahead: Layer between waxed paper in airtight container; store for up to 3 days.)
Makes about 45 cookies.
Nutritional facts per cookie: about
- Fibre 1 g
- Sodium 25 mg
- Sugars 9 g
- Protein 1 g
- Calories 92.0
- Total fat 5 g
- Potassium 36 mg
- Cholesterol 14 mg
- Saturated fat 3 g
- Total carbohydrate 13 g
- Iron 4.0
- Folate 4.0
- Calcium 1.0
- Vitamin A 2.0