Chocolate Chip Hamantaschen
Diane Zatz is a design educator who grows vegetables and cooks obsessively when not clicking on a computer keyboard.
Hamantaschen are a traditional Jewish pastry typically eaten during the festival of Purim, celebrated annually on the 14th day of the Hebrew month of Adar. In 2024 it is celebrated from the evening of March 23 until the evening of March 24. It is a festive holiday that includes the reading of the biblical book of Esther, a Jewish woman who became the queen of Persia. Purim is a holiday of joy, celebration, and community. Children are encouraged to participate in these festivities in a variety of ways, such as dressing up in costumes and exchanging baskets of treats with friends and family.
The triangular-shaped cookie is usually made with fruit jam or poppy seed filling, but Hamantaschen filled with chocolate chips are a favorite with children (who make great helpers) in the kitchen. The name “hamantaschen” means “Haman’s pockets”, and they are named after the villain in the Purim story, Haman, who was said to have worn a three-cornered hat. The pastries are traditionally eaten during the festival to celebrate the defeat of Haman and the salvation of the Jewish people.
Adapted from https://toriavey.com/
- Servings 24 cookies
Ingredients
- 185 grams (3/4 cup) unsalted butter, room temperature, cut into small chunks
- 150 grams (2/3 cup) sugar
- 1 large egg, room temperature
- 5 ml (1 teaspoon) vanilla extract
- 5 ml (1 teaspoon) grated orange or lemon zest
- 281 grams (2 1/4 cups) all purpose flour
- 1.3 ml (1/4 teaspoon) salt
- 5-25 ml (1-5 teaspoons) water or milk (if needed)
- Semi-sweet mini chocolate chips
Some fillings (that are more traditional) include poppyseed (mohn), prune (lekvar), apricot, or other flavors of fruit jam.
Preparation
- In the bowl of an electric mixer, combine the butter and sugar. Cream together for a few minutes till light and fluffy.
2. Add the egg, vanilla, and zest to the bowl. Beat again till creamy and well mixed.
3. Sift flour and salt into the bowl. Mix on low speed till a crumbly dough forms. Knead dough to form a smooth ball, add water slowly, 1 teaspoon at a time, until the dough is smooth and slightly tacky (not sticky). If the dough seems too wet, knead in a little flour till it reaches the right texture. Form the dough into a flat disk and wrap in plastic wrap. Place in the refrigerator to chill for 3 hours to overnight.
Alternate method
Diane Zatz
Diane Zatz is a graphic designer, educator, and editor at The Cook’s Cook. Diane and her husband divide their time between Philadelphia and their family farm in Lancaster County, Pa. They enjoy their off-screen time planting seeds and pulling weeds.
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