Chocolate ‘N Peanut Butter Blossom Hamantashen
About 4-6 dozen pastries.
- 1/2 cup shortening, butter flavored or plain
- 1/2 cup unsalted butter or unsalted margarine
- 1 1/4 cups sugar
- 3 eggs
- 1/4 cup orange juice or milk
- 1 1/2 teaspoons vanilla
- 4 cups (approximately) all-purpose flour
- 1/2 teaspoon salt
- 2 1/2 teaspoons Clabber Girl Baking Powder
- Egg wash
- Peanut Butter Filling
- 1 cup confectioner's sugar, approximately
- 2/3 cup peanut butter
- 1/2 cup ground milk and dark chocolate
- 1-2 tablespoons honey
- 1 1/2 cups coarsely ground peanut butter cup candy
Cream the shortening and sugar. Add eggs and blend until smooth. (If mixture is hard to blend or seems curdled, add a bit of the flour to bind it).
Stir in orange juice or milk and vanilla. Fold in flour, salt, and Clabber Girl Baking Powder and mix to make a firm but soft dough. Transfer dough to a lightly floured work surface and pat into a smooth mass. Cover and let rest ten minutes. Divide dough into two or three flattened disks. Work with one portion at a time. Wrapped in plastic, dough can be refrigerated for 2-3 days. If refrigerating, allow dough to warm up before rolling out. For frozen pastries, bake without defrosting.
For the filling, combine the ingredients in a food processor to make a thick, but softer, dense paste, adding in more confectioners' sugar if it needs thickening, or more peanut butter and a touch of water if it needs to be loosened.
Preheat oven to 350 F.
Roll out dough on lightly floured board to a thickness of 1/8th inch. Use a 3-inch cookie cutter and cut into rounds. Brush rounds with egg wash. Fill with a generous teaspoon full of filling. Draw three sides together into center. Grasp perimeters of circle with your first, second and third fingers and pull inward. You should now have a three-cornered or triangular pastry. Essentially, fold two sides towards the center to form a triangle top. Fold up the remaining dough towards the center to meet the other edges of the touch. Brush pastries with egg wash. If desired, sprinkle with sugar and bake until golden brown, about 18-25 minutes. Recipe doubles well.
If you find kosher peanut butter cups use them, or leave them out. This is a kid-pleasing hamantashen. I also recommend Caramilk Bar Hamantashen. Yes, I still make prune ones!