Rocky Road Hamentaschen

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.