Ingredients
Units
Scale
For the chocolate dough:
- ½ cup butter (or margarine)
- ¾ cup granulated sugar
- 1 egg
- 1 Tbsp milk (or almond milk)
- 1 tsp vanilla extract
- 1 ¼ cups all-purpose flour
- ⅛ cup cocoa powder (I prefer Hershey’s Special Dark)
- ¼ tsp baking powder
- ¼ tsp salt
- ¼ tsp cinnamon
For the white chocolate drizzle:
- ½ cup white chocolate chips
- 2 tsps vegetable oil
- Nutella, for filling
Instructions
- To make the dough: Beat the butter and sugar together until smooth. Add egg, milk and vanilla until mixed thoroughly. Sift together the flour, baking powder, cocoa powder, cinnamon and salt in a separate bowl. Add dry mixture to wet mixture until incorporated. Note: If the dough is too soft, increase flour amount by ¼ cup of flour until firm.
- Chill dough for at least 1 hour or up to 24 hours.
- To make the cookies: Preheat the oven to 400°F.
- Dust your work surface with powdered sugar or flour to keep from sticking. Roll the dough to about ¼ inch thick.
- Using a round cookie cutter, cut out and place onto cookie sheet. To keep the dough from sticking to your cutter, dip in powdered sugar or flour before each cut.
- Fill cookies with scant ½ tsp Nutella.
- Bake for 7-9 minutes. Allow cookies to cool completely.
- To make white chocolate drizzle: Place white chocolate and vegetable oil in a small glass bowl. Heat in the microwave at 30 second intervals until melted. Mix until completely smooth.
- Use a fork or a small plastic squeeze bottle to drizzle white chocolate sauce back and forth on cookies. Allow to dry completely on a cooling rack before serving or packaging.
Notes
The hamantaschen dough needs to chill in the refrigerator for at least 1 hour, or up to 24 hours if you want to make it a day ahead.
- Prep Time: 20 minutes + 1 hour chill time
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Holiday