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Nutritional Info
  • Servings Per Recipe: 24
  • Amount Per Serving
  • Calories: 98.4
  • Total Fat: 4.4 g
  • Cholesterol: 17.8 mg
  • Sodium: 15.2 mg
  • Total Carbs: 14.7 g
  • Dietary Fiber: 0.8 g
  • Protein: 1.5 g

View full nutritional breakdown of Chocolate Cherry Hamantashen calories by ingredient
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Chocolate Cherry Hamantashen

Submitted by: KLC-WHITE

Introduction

I developed this recipe for Purim and we all loved it! The higher quality cocoa powder truly makes the difference. I mixed measurements because I find the dough more consistent when I weigh the flour and cocoa ingredients.

(Sometimes the water content of the cherries is high which makes for a thin filling. To remedy this, I add a small amount of cornstarch and water paste and reheat the filling.)
I developed this recipe for Purim and we all loved it! The higher quality cocoa powder truly makes the difference. I mixed measurements because I find the dough more consistent when I weigh the flour and cocoa ingredients.

(Sometimes the water content of the cherries is high which makes for a thin filling. To remedy this, I add a small amount of cornstarch and water paste and reheat the filling.)

Number of Servings: 24

Ingredients

    Cookie Dough:
    Butter, Unsalted, Sweet Cream, 8 tbsp
    Granulated Sugar, .5 cup
    Whole Milk / Vitamin D, .125 cup
    Egg, fresh, 1 large
    Vanilla Extract, 1 tsp
    Salt, .125 tsp
    all purpose white flour, 200 grams
    Ghiradelli Unsweetened Cocoa powder, 50grams

    Filling:
    Cherries (frozen), 1 cup
    Granulated Sugar, .25 cup
    Allspice, .25 tsp

Directions

In large bowl, cream butter with sugar until light and fluffy.

In a small bowl, combine milk, egg, extract, and salt. Whisk to combine.

Sift the flour and cocoa together in a separate bowl.

Combine 1/3 of the flour mixture with the butter mixture. Mix to combine.

Add half of the milk mixture and again mix to combine.

Repeat mixing with another 1/3 of the flour, then the milk, and finally with the last of the flour until a shortbread-like dough forms. Add more milk if too stiff and flour if too wet. Chill for at least 1 hour, or overnight.

To make filling:
In a small saucepan, add cherries with 1/4 cup of water, sugar, and allspice. Bring to boil and simmer for 5 minutes. Mash cherry mixture or blend in food processor. Place in fridge and allow to cool completely.

To assemble and cook:
Heat oven to 350F. Line cookie sheet with parchment.
Roll out dough on tabletop covered with parchment to 1/4" thickness. Use a bit of flour on parchment if dough sticks Cut dough using a 3 inch round cookie cutter.

Place dough rounds on pans. Using a 1/2 tbsp measure, place scoops of cherry filling in center of cookies.

Fold sides of each cookie in to form a triangle, allowing filling to be exposed in center.

Bake cookies for 13-15 minutes. Immediately remove to parchment covered racks to cool.

Serving Size: Makes ~24 3" cookies

Number of Servings: 24

Recipe submitted by SparkPeople user KLC-WHITE.





TAGS:  Desserts |

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