Triple Chocolate Hamantaschen

By Shannon Sarna

Yield: 2 dozen

Ingredients
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
1/8 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 tsp vegetable oil

Nutella for filling

Directions
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 1/4 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 degrees.

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 1/2 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.

(myjewishlearning.com)