Recipe: S'mores Hamantaschen

Happy Purim, everyone!

Full disclosure, I'm not Jewish. Not that I know of, at least, though I could most certainly pass for Jewish - and I think many of the parents at my son's Jewish preschool assume that I am. I'll allow it.

But just because I am not Jewish, doesn't mean I don't want to eat all the delicious Jewish holiday food. Latkes, anyone? Latkes are divine, and you ought to know it.

Lucas has been learning all about Purim this week at preschool. I'm usually in the dark about Jewish holidays until I do some extensive googling, but the story of Esther (Hadassah) was my all-time favorite Bible story growing up. Female heroines were hard enough to find in the Bible, but one who saves her people by speaking out of turn to the King, knowing it could get her killed? Yeah, I was all about Esther and her bad-assery.

So I decided Purim was something we definitely needed to celebrate in our home. Then I found out about Hamantaschen, in all it's delicious variations. I settled on a s'more variety, because of course I did. It was a really fun and fast recipe to make, and Lucas was able to help out a lot (topping the cookies and helping fold the "hats" made him feel super involved).

And they were utterly delicious, as most Jewish food tends to be. Go make yourself some, and celebrate Purim with your loved ones!

S’mores Hamantaschen

adapted from Babble.com

yields about 3 dozen

Ingredients:
2 1/2 cups flour
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup sugar
1/4 cup packed light brown sugar
1/2 cup (8 tablespoons) cold unsalted butter, diced
1/2 cup water
36 mini marshmallows
about 1/2 cup chocolate chips

Directions:
1. Combine the flour, baking soda, salt, and both sugars in the bowl of an electric mixer. Beat until well combined. Add the butter and beat until mixture resembles coarse meal. Slowly add the water just until a soft dough forms. Refrigerate about 30 minutes


2. Pre-heat oven to 350 F. Line 2 baking sheets with parchment paper or silpats. Remove dough from fridge and on a lightly floured surface, roll to 1/4-inch thickness. Using a cookie cutter or drinking glass (I used a 2 1/2″ cookie cutter), cut out rounds and transfer to one of your prepared baking sheets. Gather scraps, roll, and cut again.


3. Brush the edges of each circle with a little water. Place 3-5 chocolate chips in the center of each cookie and top with a mini marshmallow. Bring the sides of the cookie circles inward, at diagonals, to make a triangle shape, pinching the edges to seal. Repeat with remaining circles Freeze on baking sheets for about 15 minutes prior to baking. Bake for 10 minutes, or until edges are golden brown. Remove from oven but leave cookies on the sheet.


4. Turn oven up to broil. Working with one sheet at a time, place cookies under broiler until marshmallow center is caramelized, about 1-2 minutes. Watch carefully so they don’t burn! Transfer cookies to wire racks to cool completely. Store in an airtight container at room temperature.