Gooey Cookies

I’m continuing to try recipes in Alice Medrich’s Chewy Gooey Crispy Crunchy Melt-in-Your Mouth Cookies book that I got for Christmas this year.   Since I had the dough already made for the Vanilla Sugar Cookies, I decided to try the Chocolate-Filled Hamantaschen from the “Gooey” chapter as it uses the Vanilla Sugar Cookie dough as a base.  I’ve never had Hamantaschen before, but I’ve seen the triangular filled cookies in bakeries many times.  They seem to usually be filled with preserves or a poppy-seed filling.  Even though I haven’t tasted them, I feel sure that a chocolate filling must compare well!   I don’t know how authentic these are, but they do taste good even though mine are not all that pretty and came out very flat.  This version of Hamantaschen are basically a sugar cookie with a brownie-like filling.  However, mine were more chewy than gooey, so I’m not exactly sure why they are in this chapter.    I would have put them in a “fussy” chapter if that category existed!  These are definitely a special holiday cookie as they take a lot of time and work.

Chocolate-Filled Hamantaschen
from Chewy Gooey Crispy Crunchy Melt-in-your-Mouth Cookies by Alice Medrich

makes about 36 cookies

6 T. unsalted butter (3/4 stick)
4 ounces unsweetened chocolate, chopped
3/4 cup sugar
1 tsp. vanilla extract
1/4 tsp. salt
2 large eggs, cold
2 T. unbleached, all-purpose flour
1 recipe Vanilla Sugar Cookies

Melt the butter with the chocolate in a double-boiler over barely simmering water.  Stir frequently until the mixture is melted and smooth.

Remove the chocolate from the heat.  Stir i the sugar, vailla and salt.  Add the eggs one at a time, stirring until fully mixed before adding the 2nd one.  Stir in the flour and beat well with a spoon until the mixture is glassy.  Scrape into a small bowl and refrigerate until needed.

Preheat the oven to 350°F.  Position racks in upper and lower thirds of the oven.

Cut out 3-inch round cookies from the rolled-out sugar cookie dough and place them 1/2 inch apart on cookie sheets lined with parchment paper.  Scoop and place a level teaspoon (it doesn’t look like enough, but trust me it is) in the center of each cookie.  Bring 3 sides of each cookie up to partially over the filling.  Pinch each side well to seal the corners.  If the dough gets too soft to handle, slide the pans into the refrigerator for a few minutes to firm up.

Bake for 12 minutes, until pale golden at the edges.  Rotate the sheets halfway through baking if baking more than one sheet at a time.  Set the pans on racks to completely cool the cookies before moving them.

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