Zebra Hamantaschen



200 gr (3/4 c) soft butter
¾ cup confectioner's sugar*
1 tsp vanilla extract
2 heaped cups flour (300 gr)
¼ tsp salt
1 egg
¼ cup cocoa

 Filling:

2 egg whites
½ cup sugar
2 ¼ cups dried coconut

*I used regular sugar, and it turned out fine. Just make sure you beat it long enough with the butter.

Beat butter and sugar for two minutes until creamy. Add vanilla, egg and little of the flour mix until smooth. Add all the remaining flour and mix just until a dough forms. Remove half of the dough, wrap in plastic and place in fridge. To the left over dough in the bowl add ¼ cup cocoa and mix until dough is even in color, wrap as well and chill both doughs for 1 hour.

Preheat oven to 180°C (35o degrees F.).

After chilling roll each dough out to about ½ cm thickness. Lightly brush one sheet of dough with water (this acts as glue) and lay the other sheet of dough on top, press down lightly. Brush off any excess dough and proceed as you would with cinnamon rolls. Then:

- cut dough roll into slices.

- roll out each slice so it fits under your cookie cutter or reaches the desired size.
- cut rolled out slice with a round cookie cutter for clean edges and a perfect round shape.

Then place rounds on baking sheet (they won't spread much, only puff up a little) and prepare filling:

Mix all the ingredients to an even mixture, place 1 tsp of filling on each round and pinch rounds to a Hamantaschen shape.

Bake for 10-15 minutes, until just slightly golden on the edges and filling.

 



 

 Recipe Soure: http://www.purplecookie.com/2010/03/hamantaschen-in-costume.html