Heart Shaped Cherry & White Chocolate Hamantaschen

Heart Shaped Cherry White Chocolate Hamantaschen
Readers often ask me: “Amy, where do you come up with these crazy ideas?” (Well, I’m a freaking genius.) The truth is, I often get inspiration from friends, such as when my friend Mindy offered up these Heart Shaped Cherry & White Chocolate Hamantaschen. Well, she claimed, hamantaschen are nearly hearts anyways, and Purim is suspiciously close to Valentine’s Day this year. It was just crazy enough to work. I added a flavor combo I liked (cherries and white chocolate) and then doused the whole thing in Disco Dust. Just because I can. You can’t stop me! Because the only thing I’d rather get for V Day this year than something sweet is something glittery. Am I right or am I right? These suckers have it all. Make sure to scroll down to the bottom for some other awesome Purim recipes from fellow bloggers! Here is all Jew need:
heart shaped white chocolate cherry hamantaschen
First up, let’s make the dough. Combine the dry ingredients: sugar, flour, baking powder and salt in a bowl. Then add in the wet ingredients: butter, vanilla, 1 egg and orange juice and mix well. I’ve used a spoon, mixer or my fingers and the cookies are tasty every time! If the dough is sticky, add a bit more flour. If it is dry add a bit more orange juice. Form dough into a large ball and chill for at least one hour or up to overnight.
heart shaped white chocolate cherry hamantaschen
When you are ready to make your hamantaschen, preheat your oven to 350 degrees F and roll out the dough on a floured surface until it is 1/8 – 1/4 inch thick. Use a 3-inch circle cookie cutter to cut circles in the dough. The top of a wine glass works too! Roll out the scraps and recut into circles. Then take a teaspoon of the jam and put it in the center of each circle. Don’t add any more- the filling will spread to fill the cookie, and anymore would just run over the top making for an ugly hamantaschen. Fold two sides together overlapping at the bottom, and then fold the top down and squish it together so it resembles a heart.
heart shaped white chocolate cherry hamantaschen
Aw! Use the last egg as an egg wash to give the hamantaschen shine and help it hold its shape. Then bake for 12-15 minutes until golden brown.
heart shaped white chocolate cherry hamantaschen
Cool your cookies. Then melt the white chocolate in a double boiler or the microwave and dip the end of the heart in it, or you can drizzle if that floats your boat. White chocolate is temperamental and can seize up easily, so if yours does just add a little bit of vegetable, canola or grapeseed oil until it is fluid again. Then, cover with Disco Dust if desired. (Click on the link for the edible glitter I used.)
heart shaped white chocolate cherry hamantaschen
heart shaped white chocolate cherry hamantaschen
Ooh ahh!
heart shaped white chocolate cherry hamantaschen
Heart Shaped Cherry & White Chocolate Hamantaschen
 
Prep time
Cook time
Total time
 
The perfect Valentine's Day and Purim combo cookie!
Author:
Recipe type: Purim, Dessert
Serves: 24
Ingredients
  • ¾ cup sugar
  • 2 cups flour, sifted
  • 1½ teaspoon baking powder
  • ¼ teaspoon salt
  • 1 stick butter, room temperature
  • ½ teaspoon vanilla
  • 1 egg plus 1 for egg wash
  • 2 tablespoons orange juice
  • 1 cup cherry jam
  • 1 bar white chocolate
  • Disco Dust if desired (do it!)
Instructions
  1. Combine the dry ingredients: sugar, flour, baking powder and salt in a bowl.
  2. Then add in the wet ingredients: butter, vanilla, 1 egg and orange juice and mix well. I’ve used a spoon, mixer or my fingers and the cookies are tasty every time! If the dough is sticky, add a bit more flour. If it is dry add a bit more orange juice. Form dough into a large ball and chill for at least one hour or up to overnight.
  3. When you are ready to make your hamantaschen, preheat your oven to 350 degrees F and roll out the dough on a floured surface until it is ⅛ – ¼ inch thick. Use a 3-inch circle cookie cutter to cut circles in the dough. The top of a wine glass works too! Roll out the scraps and recut into circles.
  4. Then take a teaspoon of the jam and put it in the center of each circle. Don’t add any more- the filling will spread to fill the cookie, and anymore would just run over the top making for an ugly hamantaschen.
  5. Fold two sides together overlapping at the bottom, and then fold the top down and squish it together so it resembles a heart.
  6. Use the last egg as an egg wash to give the hamantaschen shine and help it hold its shape. Then bake for 12-15 minutes until golden brown.
  7. Cool your cookies.
  8. Then melt the white chocolate in a double boiler or the microwave and dip the end of the heart in it, or you can drizzle if that floats your boat. White chocolate is temperamental and can seize up easily, so if yours does just add a little bit of vegetable, canola or grapeseed oil until it is fluid again. Then, cover with glitter if desired.
Notes
Prep time does not include time for dough to chill.
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Comments

  1. Laripu says

    Those are beautiful hamantaschen, and a nice recipe that I may try.

    But I have to speak up: you wrote “a hamantaschen is”….. but hamantaschen is plural. The correct phrase would be “a hamantasch is”. The etymology is that “tasch” is Yiddish and German for pocket or purse. The plural, pockets or purses, are taschen.

    Of course I’m sure you know who Haman was.

Trackbacks

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