Buckeye Hamentaschen

One of the biggest rivalries in the country is between the state of Michigan and the state of Ohio. The Michigan vs. Ohio State football game is always one of the biggest games of the year because of the history between the two states.


This rivalry hits close to home. I managed to find one of the few Ohio State families living in Los Angeles and am now marrying into it! Noah’s grandma grew up in Cleveland and went to Ohio State for University. We spend a lot of time watching football at her house and it’s always fun to push the family’s buttons by wearing a Michigan shirt!


These Buckeye Hamentaschen are an homage to the state nut of Ohio (that by the way is poisonous… like why is that the nut they chose?), the Buckeye!



Yield: 20-24 Hamentaschen

Dough

1 ¾ Cup all purpose flour

¼ Cup dutch process cocoa powder

½ Teaspoon salt

⅔ Cup granulated sugar

2 Teaspoons baking powder

½ Cup butter (1 Stick), softened

1 Egg

¼ Cup cold water


Filling

1 Cup smooth peanut butter

2 Cups powdered sugar


Place all of the dry ingredients (flour, cocoa powder, baking powder, sugar, and salt) in the bowl of a stand mixer fitted with a paddle attachment. A handheld mixer will work just fine as well.


Mix on low speed until combined. Add in the butter and mix until the dough looks like a fine sand.


Add in the egg and mix until combined. With the mixer on medium speed, slowly drizzle in the cold water until a ball of dough forms.


Wrap the dough in plastic wrap and refrigerate for at least 1 hour.


While the dough is chilling, make the filling by placing the peanut butter and powdered sugar into the bowl of a mixer. Mix on low speed until the mixture is fully combined, about 2-3 minutes. Place in the fridge until ready to use.


When you are ready to bake the cookies, remove the dough from the fridge. Place on a well floured surface and roll the dough out to about ⅓ inch thickness.


Using a drinking glass, cut out circles of the dough and place aside until all of the dough is used.


Fill a small bowl with water. Preheat the oven to 350 degrees Fahrenheit.


Take one circle of dough and place 1 teaspoon of the peanut butter mixture in the center. Using your index finger, dip it into the bowl of water and run along the edge of the circle. This will help the dough stick together while it bakes.


Pinch the circle of dough into 3 corners to form a triangle. Bake for 10 minutes. Allow to cool completely before eating.



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