This could also be subtitled "The I'm a Bad Ima Cuz I Didn't Want My Kids to Help With These Post" - but maybe that's another day.
Welcome back to the Ima on and off the Bima Hamantaschen Test Kitchen! Today I made two recipes from Marcy Goldman, author of A Treasury of Jewish Holiday Baking.
The first was her "Basic Hamantaschen Dough," available here.
Then I made a batch of her Chocolate Hamantaschen, which is similar. This version of the recipe was printed in the Washington Post, it's not exactly the same as the one that I made from the cookbook. (There is an online recipe here that also sounds good.)
Both were absolutely fabulous. I'm a new fan of this great cookbook.
The basic dough made a really nice cookie-like hamantaschen. A little sweet, very tasty. The chocolate dough was much softer, but tasted incredible. I would even consider making roll-out cookies with this recipe at other times of the year. Of course, I filled them with chocolate spread, but I also used some nice strawberry jam that I had in the house. Mmmm....
Don't overfill your hamantashen...and I recommend the egg wash, it really helps keep them together.
Previous Hamantaschen Test Kitchen posts here:
Cream Cheese Dough
Gluten Free Hamantaschen
Stick around, I think I might have one more in me. I've got a real desire to try out Yeast Dough Hamantaschen. But I also have to put together some Mishloach Manot...so we'll see!