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chocolate hamantaschen recipe Irish cream filling jewish cookie purim
Photo credit Sheri Silver

Chocolate Hamantaschen with Irish Cream Filling

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A crisp chocolate cookie crust with a rich, spiked center.

  • Total Time: 2 hours
  • Yield: 4-5 dozen cookies 1x

Ingredients

Units Scale

For the dough:

  • 1 stick (8 Tbsp) unsalted butter, at room temperature
  • ½ cup granulated sugar
  • ¼ cup light brown sugar
  • 1 egg, at room temperature
  • 1 tsp vanilla extract
  • 1 ¾ cups all-purpose flour
  • ¼ cup unsweetened cocoa powder
  • ¼ tsp kosher salt

For the filling:

  • 4 oz cream cheese, at room temperature
  • 2 Tbsp granulated sugar
  • 1 egg, at room temperature
  • 2 Tbsp Irish Cream liqueur

For the egg wash:

  • 1 egg
  • 1 Tbsp water

Instructions

  1. To make the dough: Beat the butter, ½ cup granulated sugar and the brown sugar till light and fluffy. Scrape down the sides and add 1 egg and the vanilla. Beat again. Scrape down the sides and add the flour, cocoa powder and salt. Beat till just combined.
  2. Divide the dough in half and roll each half to ¼” thickness between 2 sheets of parchment paper. Stack the doughs on a baking sheet and refrigerate for at least 1 hour (or up to 3 days).
  3. To make the filling: Clean out your mixer bowl and attachment and place the cream cheese and 2 Tbsp sugar in the bowl. Beat till light and fluffy. Add 1 egg and the liqueur and beat again.
  4. To assemble: Working with one piece of dough at a time, peel off one sheet of parchment paper and use it to line a baking sheet. Cut circles using a cookie cutter or drinking glass (we used a 2½” cookie cutter here) and place the circles on the lined baking sheet, gathering and re-rolling the scraps till all the dough has been used.
  5. Place ½ tsp of the filling in the center of each dough circle, and pinch the edges to form a triangle, making sure that the seams are firmly sealed. Beat the remaining egg with 1 Tbsp water and brush the tops and sides of each cookie. Place in the freezer for at least 30 minutes (or up to overnight).
  6. Preheat the oven to 350°F. Bake the cookies for 10-12 minutes, or till no longer shiny. Transfer to a wire rack to cool completely.

Notes

  • The dough need to chill in the refrigerator for at least 1 hour, or up to 3 days.
  • The assembled hamantaschen need to chill in the freezer for at least 30 minutes, or up to overnight, before baking.
  • Author: Sheri Silver
  • Prep Time: 20 minutes + 1 hour 30 minutes chill time
  • Cook Time: 10-12 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: Holiday

Find it online: https://www.myjewishlearning.com/the-nosher/chocolate-hamantaschen-with-irish-creme-filling/