SERVINGS: 30 TO 36 COOKIES
TIME: 45 MINUTES, PLUS BAKING TIME
If you’re utilizing a food processor or stand blender to make the cookie dough, you can leave your margarine cold. If you’re utilizing a hand blender, room temperature is ideal. For the cream cheddar, room temperature is simpler to blend; however, realize that I always neglect to warm it up and squash it with a fork until it is delicate. It just requires 2 minutes. You will have somewhat more cream cheddar filling than you need, yet there was nothing but a perfect method for scaling back it.
Updates: After perusing the number of battles with flaky dough, I’ve retested these a couple of times. This end of the week is adding a couple of notes. Most significant change: I’ve dropped the first flour sum from 2 1/4 cups to 2 cups. I figure you will find these much bendier without breaking, so yours will be just about as unique as the photos here.
- 1 cup (8 ounces) cream cheese
- 1/3 cup (65 grams) granulated sugar
- Two portions of acceptable ocean salt
- One teaspoon (5 ml) vanilla concentrate
- One teaspoon (5 ml) lemon juice
- One enormous egg yolk
- 1/3 cup (40 grams) powdered sugar
- 1/3 cup (65 grams) granulated sugar
- 1/2 teaspoon fine ocean or table salt
- 2 cups (265 grams) universally handy flour
- 12 tablespoons (6 ounces or 170 grams) unsalted margarine, cut into 3D shapes (see temp note up top)
- One enormous egg
- 1/2 teaspoon vanilla concentrate
- 1/3 cup (45 grams) extra universally handy flour
- 1/3 cup (30 grams) cocoa powder, any sort
Heat broiler: To 350. Line an enormous baking sheet with material paper.
Make the filling: In a tiny, medium bowl, squash cream cheddar and sugar with a fork (this will be simple if room temperature and a few minutes longer if it’s cold, yet will work regardless). Add salt, vanilla, lemon squeeze, and egg yolk and crush and mix until smooth. Move to the fridge until needed.
Make the dough in a food processor:
- Combine the sugars, salt, and 2 cups of flour in the work bowl.
- Add spread and blend or heartbeat until it vanishes, then, at that point, continue to run the machine until it simply starts to bunch.
- Add egg and vanilla and beat until consolidated into one major or a couple of more modest masses, scratching down the bowl depending on the situation for mixing, then, at that point, continue to run the machine until the dough is smooth and effectively shapes one central mass.
This could require up to an entire moment longer.
Make the dough in a stand blender or with a hand blender:
- Combine margarine, sugars, and salt in the bowl of your stand blender and beat until smooth.
- When the combination is entirely joined, add egg and vanilla and beat until consolidated.
- Add 2 cups of the flour and beat until it vanishes, then, at that point, continue to blend until the dough is smooth and effectively frames one major ball; this could require up to an entire moment longer—Scratch down the bowl. If you start with a cold spread in a stand blender, this will take two or three minutes, and expect you to scratch down the bowl a couple of times.
All techniques: Scoop half the dough into a different bowl. Add 1/3 cup flour to one half of the dough, and 1/3 cup cocoa powder to the last part, blending until mixed. By and by, run the blender or machine until the dough is not brittle and is in one central hill; this can require 30 to 60 seconds longer. You can eyeball it, or then again if you have a computerized scale, my dough parts weighed 308 grams each [new weight in light of lower flour amount].
Marble your dough:
- Place a massive piece of material paper on your counter.
- Utilize an offset spatula, seat scrubber, or even a spoon to smoosh and mush a portion of the pieces together, making more diverse areas and leaving some unblended.
- Spoon little dabs of chocolate and vanilla doughs everywhere, rotating dabs a little; however, there is no need to be very checkerboarded about it.
Carry dough out: Cover with a second sheet of paper and carry dough out into an even 1/8-inch thick section. We don’t need the dough to be hard, just to some degree solidified yet very bendy. If you began with a cold spread, the dough would presumably be strong enough right now to skip it. If it feels exceptionally soft/warm, notwithstanding, slide onto the rear of a massive baking sheet and fly into the cooler (or, uh, outside if it’s cold, however not snowing where you are) for 3 minutes.
Structure shapes: Return the dough section to your counter. Cautiously strip the material sheet off the top and supplant it. (This slackens it.) Flip section over onto the released side and eliminate the top material sheet. Utilize this to line an enormous baking sheet.
Cut dough into 3-inch adjusts. Place a deliberate 1-teaspoon bit of cream cheddar filling in the focal point of each. Crease up the edges in 3 segments, squeeze the corners shut, and [updated to add] keep on squeezing/”zoom up” the cooking, squeezing it shut, until just a marble-to-quarter-sized opening remaining parts. Relax in the middle looks underfilled; the cream cheddar grows in the stove. Move each to the material-lined baking sheet. These don’t spread, so you can fit them genuinely near one another on the plate – for example, 1-2 inches separated.
To reroll scraps, heap them in the focal point of the material paper and put a second sheet on top once more. Rehash the most common way of moving the dough flimsy, momentarily cooling it, slackening the back, and cutting it into circles until all the dough and around 2/3 the filling is utilized. Maybe you interested cooking tips and tricks.
Bake hamantaschen: For 20 to 25 minutes, until pale pieces of dough are brilliant brown. Move to a cool rack.
Store: Hamantaschen kept in the ice chest for as long as multi-week.