This year's hamentaschen theme is...... ICE CREAM!
This sweet treat comes in so many flavors that lend themselves so well to cookies! Our first flavor is rocky road, a delightful blend of chocolate, almonds, and marshmallows.
In this Jewish cookie interpretation, we use a chocolate dough and fill it with marshmallow fluff and sliced almonds! These hamentaschen will take you straight from the Purim carnival to the summers days of your childhood!
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 Vegetable or canola oil
1 Egg
¼ Cup cold water
Filling
Sliced almonds
Marshmallow fluff
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 oil 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.
When you are ready to shape the cookies, remove the dough from the fridge. Place on a well floured surface and roll the dough out to about 1/2 inch thickness.
Using a drinking glass, cut out circles of the dough and place aside until all of the dough is used.
Place a few slivered almonds in the middle of each circle of dough. Top with 1 teaspoon of marshmallow fluff.
Pinch the circle of dough into 3 corners to form a triangle. Continue until all cookies are formed. Place the cookies on a baking sheet and place in the freezer for 30 minutes.
Preheat the oven to 375 degrees Fahrenheit. Bake for 8-10 minutes or until the marshmallow fluff browns on the top.
