Just like Purim, my hamantaschen tale has a lot of ups and downs. The worst “down” was probably when I saw my cute little triangles flop over to a circle while baking in the oven. I managed to recuperate all of them, but they were still not what I had intended. You see, I was experimenting with putting the filling  AFTER they baked. I guess the cookies weren’t down for that.

The “up” was the taste… and getting the chance to deliver my Mishloach Manot to a few friends, of course.

I made a couple different variations. A savory one that was a “bagel & lox” interpretation. And a sweet chocolate chip/walnut/PB one. The base is the same, so making both of these will be pretty easy. Feel free to use it to make your own creation!

Hamantaschen Base

• 3/4 cup unsalted butter at room temp.
• 2/3 sugar
• 1 egg at room temp.
• 2 1/4 cups of flour

1. using a stand mixer with a paddle adjustment, cream the butter and sugar
2. add egg and mix to incorporate it fully
3. then add the flour slowly and mix until it becomes little balls
4. continue with the following two recipes

Bagel & Lox Hamantaschen

• hamantaschen base (see above)
• 1 teaspoon salt
• 1-2 teaspoon dill
• sesame seeds
• cream cheese w/ salmon
• capers

1. preheat oven at 350 degrees
2. once you’ve done the base, place salt and dill into the stand mixer and mix on low for a few seconds or until it’s fully incorporated
3. place dough on a lightly floured surface and begin to knead it
4. wrap the ball of dough in plastic wrap and place in fridge for 2 hours or overnight
5. take dough out and roll it out in a lightly floured surface. roll it out until it’s 1/4 of an inch thick
6. using a cup or a circle cookie cutter, cut as many circles as you can
7. fold the circles into each other to create triangles
8. brush an egg-wash over each triangle and sprinkle sesame seeds
9. place in oven for 20 minutes or until golden
10. let the cookies cool before adding the shmear and capers.

Traditional Chocolate Chip Hamantaschen 

• 1/2 teaspoon vanilla
• 1/4 cup mini chocolate chips
• 1/4 teaspoon salt
• 1/8 cup minced walnuts
• peanut butter
• 1/2 cup large chocolate chips
• sprinkles

1. preheat oven at 350 degrees
2. when making the base, make sure to add the vinalla and salt when adding the egg
3. once the dough forms little balls, add mini chocolate chips and minced walnuts.
4. place dough on a lightly floured surface and begin to knead it
5. wrap the ball of dough in plastic wrap and place in fridge for 2 hours or overnight
6. take dough out and roll it out in a lightly floured surface. roll it out until it’s 1/4 of an inch thick
7. using a cup or a circle cookie cutter, cut as many circles as you can
8. place 1 teaspoon of peanut butter into the center of each circle. fold the circles into each other to create triangles
9. brush an egg-wash over each triangle
10. place in oven for 20 minutes or until golden
11. while the cookies are cooling, melt the big chocolate chips
12. once the cookies are fully cooled, drizzle chocolate on top or sip half the cookie into the chocolate. add sprinkles if desired