Chocolate Chip Hamantaschen

Try a new twist on this traditional Purim treat!

[cooked-sharing]
Yields48 Servings
Prep Time45 minsCook Time18 minsTotal Time1 hr 3 mins
 ¼ cup canola oil
 1 stick margarine
 1 cup sugar
 1 tsp vanilla extract
 3 eggs
 4 ½ cups flour
 1 tbsp baking powder
 ½ cup orange juice
 ¾ cup mini chocolate chips
 1 lb Belgian Chocolate Spread for filling ( available at The Peppermill)
1

Beat oil, margarine, sugar and vanilla in the bowl of an electric mixer.

2

Add eggs one at a time. Mix until combined.

3

Add flour and baking powder, alternating with the orange juice. Beat until combined, scraping the sides of the bowl if necessary.

4

Fold in chocolate chips. Wrap dough in plastic and refrigerate for 30 minutes.

5

Preheat oven to 375°F. Line 2 sheet pans with parchment paper or silicone mats.

6

Working with half the dough, roll out to 1/4" thickness on a lightly-floured surface. Cut out 21/2"-3" rounds. Place 1 heaping teaspoon of Belgian Chocolate Filling in the center of each circle.

7

To form hamantasch, lift three edges of the circle toward the filling and fold or pinch each corner tightly. Place 2 inches apart on an ungreased cookie sheet. Repeat with remaining dough.

8

Bake hamantaschen for 18 minutes or until the edges are firm. Cool slightly and remove from cookie sheet to cool on a wire rack.

9

Store at room temperature for a week or freeze in an airtight container.

Ingredients

 ¼ cup canola oil
 1 stick margarine
 1 cup sugar
 1 tsp vanilla extract
 3 eggs
 4 ½ cups flour
 1 tbsp baking powder
 ½ cup orange juice
 ¾ cup mini chocolate chips
 1 lb Belgian Chocolate Spread for filling ( available at The Peppermill)

Directions

1

Beat oil, margarine, sugar and vanilla in the bowl of an electric mixer.

2

Add eggs one at a time. Mix until combined.

3

Add flour and baking powder, alternating with the orange juice. Beat until combined, scraping the sides of the bowl if necessary.

4

Fold in chocolate chips. Wrap dough in plastic and refrigerate for 30 minutes.

5

Preheat oven to 375°F. Line 2 sheet pans with parchment paper or silicone mats.

6

Working with half the dough, roll out to 1/4" thickness on a lightly-floured surface. Cut out 21/2"-3" rounds. Place 1 heaping teaspoon of Belgian Chocolate Filling in the center of each circle.

7

To form hamantasch, lift three edges of the circle toward the filling and fold or pinch each corner tightly. Place 2 inches apart on an ungreased cookie sheet. Repeat with remaining dough.

8

Bake hamantaschen for 18 minutes or until the edges are firm. Cool slightly and remove from cookie sheet to cool on a wire rack.

9

Store at room temperature for a week or freeze in an airtight container.

Chocolate Chip Hamantaschen

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