Ganachen-taschen

If a meal prepared by you needed to reverse not only your fate, but the fate of your people, you’d need to come up with the greatest feast of all times, or certainly one for the ages.

No attention would be spared. Every fine detail is considered for this destiny-shifting feast. Dinner would be splendid, replete with multi-coursed wine and beer pairings, dessert would be gorgeous and deluxe, whipped cream and liqueurs aplenty! But the real mastery, the total pro move is the après cafe course. Espresso and dark chocolate, coffee and cookies.

Martha Stewart is my Queen Esther when it comes to recipes her recipes always come through, never fail. That is a very a valuable thing for a recipe hound. I used her buttery hamantaschen dough as a basis for my triangular truffle cookies aka Hamantaschen. The ganache is a variation on my Roxy CHocsmith truffle recipe.

INDGREDIENTS

2 sticks of salted butter, room temp

1 tbsp. neutral baking oil

1 1/4 cup sugar

2 tbsp. cream

2 tsp. vanilla extract

2 eggs,

4 cups sifted all-purpose flour

4 tsp. baking powder

1/4 tsp. salt

*egg wash

METHOD:

1. Cream together butter, oil, and sugar, until incorporated in small sugary clusters.

2. Add in cream, vanilla and eggs one at a time. ANd mix on medium speed until combined, scrape sides as necessary.

3. In a small bowl combine flour, baking powder, and salt, briefly whisk, and then mix into batter. Knead the dough with your hands to help it come together if it is sticky add a few tablespoons of flour.

4. Dived dough into 3 portions and wrap each individually. Store in the fridge for at least 2 hours, overnight ideally.

5. Bring dough to room temperature, and on a floured surface roll out dough portions. Use a cookie cutter or the rim of a wine glass to cut out circles. Yields approximately 45 filled hamantaschen.

   GANACHE FILLING:

   1 cup semi-sweet or bittersweet chocolate chips/choppings

   1/2 cup heavy cream

   1 tbsp butter

   1 tsp. vanilla

1. Place chocolate in a medium-sized heat resistant bowl.

2. In a small saucepan heat cream, butter, vanilla over medium until boiling and bubbling.

3. Pour over chocolate, let soften for 1 minute. Stir until glossy and smooth with spatula or wooden spoon.

1. Place i heaping teaspoon of ganache in the center of cookie dough circle, pinch up the corners, and place on a parchment-lined tray at 350F between 16-20 minutes.

   Serving Suggestions/Ideas:

   *Melted white chocolate chips for swirl effect *Add peanut butter chips and coarse salt for sweet-salty appeal.