With Purim coming on Thursday, Sunday was Hamantaschen baking day. I decided to make 2 different types this year, date-filled and Chocolate & Peanut Butter. The CPB’s came out surprisingly well. The texture is great, it is like eating a cookie version of a reese’s cup.
The dough itself was delicious, just the perfect amount of chocolate and not too sweet. The sweetness if left to the peanut butter filling. That was so good I could not bring myself to discard the extra. Not sure yet what I will do with it, but it will be something.
I can’t wait to share these with friends….otherwise I will eat them all!
Peanut Butter and Chocolate Hamantaschen
by Amy Spiro, in The Jewish Week
1/2 cup (1 stick) butter or margarine, softened
1 cup sugar
1 teaspoon vanilla
2 1/2 cups flour
2 tablespoons plus 1 teaspoon cocoa powder
2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 cup creamy peanut butter
2/3 cup milk
1/3 cup confectioners sugar
Beat the butter and sugar together until light and fluffy. Add in the eggs and vanilla and mix until incorporated.
Add the flour, cocoa, baking powder, baking soda and salt, and mix until completely combined.
Divide the dough in two, wrap in plastic and refrigerate for at least one hour.
For the filling, beat together the peanut butter, milk (or soy milk) and icing sugar and smooth. (If you’re having trouble getting it smooth microwave the mixture for about 10 seconds.)
Roll the dough out between two pieces of parchment paper until about ¼“ thick. Use a round cookie cutter or glass to cut out as many shapes as possible.
Place a scant teaspoon of filling in the center of each circle, and
fold up the three sides to form the triangle shape. Make sure to pinch each corner closed so it seals.
Bake on 375 F for 10 to 12 minutes. Let cool for 1 minute then remove to a wire rack and cool complete
Share and Enjoy!
Makes about 3 dozen.