Another month of the Secret Recipe Club! It’s been an awesome several months of finding new blogs to read and get to know people a wee bit better
One of my favorite things about SRC is that sometimes it kind of forces me to get outside of my comfort zone. This month I was assigned to post from Koreafornian Cooking, written by Tammy. She seems to have a pretty large passion for Korean food and has loads of recipes with words I can’t pronounce in them! Everything looks super delicious!! I was pretty intimidated by the recipes, I’m usually pretty loyal to my cupcake and cookie recipes.
So I found a cookie recipe
I decided to go with Chocolate Hamantaschen. It’s a Jewish cookie that is often made for Purim. I’m not Jewish…and Purim starts March 19, so I pretty much made these mostly because chocolate is delicious and so is shortbread which is kind of like what these babies are.
They remind me of little pie crusts with a filling that is a bit brownie-like. Delicious little cookies that satisfy a chocolatey and sweet craving. The way how they are traditionally shaped is sort of in a triangle, but I had a few…um, difficulties with that. None of mine stayed in the triangle form, so unless you know how to shape them and keep them like that, I would recommend just doing the thumbprint cookie technique.
They may not be the prettiest things in the world, but they sure were tasty
(From Koreafornian Cooking)
1 3/4 cups flour
pinch of salt
2 Tablespoons sugar
1/2 teaspoon vanilla extract
8 Tablespoons (1 stick plus 2 Tablespoons) (5 oz.) unsalted butter
1 cup chocolate chips
1/3 cup white sugar
1 Tablespoon butter
1 Tablespoon milk
1 teaspoon vanilla extract
1 eggs, beaten
- Mix flour, salt, sugar, and vanilla extract. Cut the butter into small pieces and mix into flour (I used my super clean hands for this). Mix in the egg and press it into a ball. Refrigerate covered dough for at least a few hours. I kept mine in the fridge for a whole day.
- Roll out dough on a floured surface until it is about 1/8 inch thick. Cut into 3 inch rounds with a cookie cutter. Repeat until all the dough is used up. Shape the dough into a triangle and be sure to pinch the edges well. You may also choose to roll dough into balls and press with your thumb to make an indentation like a thumbprint cookie (I HIGHLY recommend doing it this way!).
- To make the filling, melt the chocolate in the microwave in 30 second increments, stirring after each heating. Once it’s melted, add the sugar, butter, milk, and vanilla. Return to the microwave for 15-30 seconds to make sure it’s all melted and mixed. Gradually add the beaten egg until it’s completely mixed in. Immediately fill the cookies with the chocolate filling. Bake in 375 degree F oven for 15-20 minutes.