Chocolate-Dipped Hamantaschen

½ cup plus 1 tablespoon parve margarine, softened
¼ cup light brown sugar
¼ cup honey
2 large eggs
1 teaspoon vanilla extract
1 teaspoon baking powder
½ teaspoon baking soda
1 cup all-purpose white flour
1¾ cups whole wheat pastry flour
1 cup thick apricot spread
6 ounces bittersweet chocolate

Make the dough by combining the baking powder, baking soda, and flours well in a bowl. Cream the ½ cup of margarine with the brown sugar and honey in a larger bowl unti light and fluffy. Beat in the eggs and vanilla. Add the dry ingredients and mix until well combined. Form the dough into a round slab. Wrap it in plastic wrap or wax paper and refrigerate it until firm (at least 2 hours) or up to 3 days.

Preheat the oven to 350° F.

Cut the dough into 2 equal pieces, returning one half to the refrigerator. Roll out the first piece of dough on a lightly floured work surface until it is about 1/8-inch thick. Using a 3-inch biscuit cutter or similar-sized tool, cut out as many circles as possible from the dough. Place each circle on a greased or non-stick baking sheet. Reroll the remaining dough and cut additional circles. When the baking sheet is full, place about 1 teaspoon of apricot spread in the center of each circle. Fold up the edges of each circle to form a triangular base, pinching the edges tightly together.

Bake for 8-10 minutes watching to make sure that the bottoms do not overbrown. While the hamantaschen are baking, prepare another batch with the other half of the dough.

When the hamantaschen are completely cooled, melt the chocolate and the remaining 1 tablespoon of margarine together in the microwave or using a double boiler. Stir until smooth. Working quickly, dip each cookie halfway into the warm chocolate mixture and place on a baking sheet covered with a layer of wax paper.  Refrigerate overnight.

Makes 3 dozen.

The New Jewish Holiday Cookbook

Dough adapted from Gloria Kaufer Greene’s original The Jewish Holiday Cookbook (Random House) and reprinted in The New Jewish Holiday Cookbook (Crown). These hamantaschen are best made 1-2 days before eating.

One Response to “Chocolate-Dipped Hamantaschen”

  1. Naomi Steinberger
    March 6th, 2009 at 5:33 pm

    Becky- Thanks for the message. Will do them after shabbat. Shabbat shalom!

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