Dark chocolate hamantaschen

DIRECTIONS

• Start with the filling: Heat the heavy cream and butter just to boiling point, pour over the chocolate, let stand for a minute and mix until you get a smooth mixture. Mix in the whiskey and cookie crumbs and refrigerate for about 2 hours, until the chocolate mixture is cool and firm.
• To make the dough, lightly flour a work surface. Combine flour, sugar, baking powder, salt and butter in a food processor. Pulse to create crumbs. Add egg and egg yolk and pulse just until the dough begins to clump together. Add 1 tablespoon of water if dough does not clump together. Turn the dough out onto the floured work surface, knead shortly, gather into a ball, then divide it into two. Set aside one half.
• Put half of dough in a medium bowl, add cocoa powder and knead with your hands to to get an even brown color. Set aside. If the dough (black or white) seems too soft to roll and handle, put it in the fridge in a bowl for 15 minutes or until it feels firm enough.
• Preheat oven to 350 F degrees. Line 2 baking sheets with parchment paper.
• Prepare 2 large baking sheet size parchment papers. Divide the white and brown dough each to 4 equal pieces (8 altogether). Roll each part to a thick, 4 inch long logs and arrange them next to each other (just barely touching each other) on a parchment paper (see photo below). Put the other parchment paper on top and use the rolling pin to flatten and incorporate the dough logs together. Roll the dough into a ⅛ inch thickness. Remove the top parchment paper.
• Use a 2.75 inch (or 3 inch) round cookie cutter in flour and cut out circles of dough. Gently remove the leftover dough from between the circles and arrange it nicely on a parchment paper piece so you can use it again. (see the photo.)
• Mount filling in the center with a teaspoon. Lift and pinch the edges of each circle in three corners spaced evenly apart, to create a triangle. Arrange on a baking sheet, spacing hamantaschen an inch apart. Repeat with the rest of the dough and filling.
• Bake for 12 to 15 minutes, until pastries are barely golden on the edges. Cool completely on wire racks. If desired, dust with powdered sugar. Store in an airtight container at room temperature for up to 1 week.