Chocolate Mint Hamantashen

This year I wanted to try and make a chocolate mint hamantashen. I played around a bit with fillings and a nice minty chocolate ganache could work, but to make it a bit easier I found the Junior mint worked perfectly especially if you eat them slightly warmed, they have the perfect gooeyness and they are the exact right size for a junior hamantashen.

Prep Time : 45 min
Cook Time : 10 min
Ready Time : 55 min

60 mini hamantashen

1/4 cup margarine and 1/4 cup canola oil
1/2 cup sugar
1/4 cup brown sugar
3 eggs
1/2 teaspoon vanilla extract
2 1/2 cups flour
3 tablespoons cocoa powder
1/2 teaspoon salt
1 box of junior mints

Preheat oven to 350 degrees F.
In the bowl of an electric stand mixer fitted with the paddle attachment, beat shortening and sugars until light and fluffy. Add in eggs and vanilla and mix until combined.
Add in flour, cocoa, and salt, and mix on low speed until the dough comes together.
Taking about 1/4th of the dough at a time, roll the dough out on parchment paper until about 1/8″ thick. Using a round cookie cutter or glass that is about 2 inches in diameter, cut out circles and move to parchment lined baking sheet. Place one Junior mint inside each circle, fold the edges around the filling to form a triangle. Continue with the rest of the dough.
Bake at 350 degrees F for 8-10 minutes, enjoy warm. with Jamie Geller is the No. 1 kosher food and recipe website, featuring more than 7,000 recipes from Geller, kosher chefs, food bloggers and community members.  The award-winning companion print magazine, published bimonthly, is revolutionizing the way people think about kosher. 

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