I've always wanted to try Speculoos, the very trendy cookie butter. Adding it to the hamantaschen updates this traditional cookie. Drizzling chocolate and adding sea salt and pearl sugar elevates them to a gourmet level.
½ cup butter (or margarine) ¾ cup granulated sugar 1 egg 1 Tbsp milk (or almond milk) 1 tsp vanilla extract 1 ¼ cups all purpose flour plus more ¼ tsp baking powder ¼ tsp salt
1/2 cup dark chocolate, chopped pieces or chips 2 tsp vegetable oil
pearl sugar (optional) I found mine at William Sonoma thick sea salt (optional)
Beat the butter and sugar together until smooth. Add egg, milk and vanilla until mixed thoroughly.
Sift together the flour, baking powder and salt in a separate bowl. Add dry mixture to wet mixture until incorporated.
Note: if the dough is too soft, increase flour amount by 1/4 cup of flour until more firm.
Chill dough for at least 1 hour or up to 24 hours.
Preheat the oven to 400 degrees.
Dust your work surface with powdered sugar or flour to keep from sticking. Roll the dough to about ¼ inch thick.
Using a round cookie cutter, cut out and place onto cookie sheet. To keep the dough from sticking to your cutter, dip in powdered sugar or flour before each cut.
Fill cookies with scant 1/2 tsp of speculoos in each round. Place cookies on baking sheet with silpat or parchment paper and place entire baking sheet into the freezer for 10 minutes before baking. This will ensure the cookie does not fall apart while baking.
Bake for 7-8 minutes. Allow cookies to cool completely.
Place dark chocolate and vegetable oil in a small glass bowl. Heat in the microwave at 30 second intervals until melted. Mix until completely smooth. Use right away.
Use a fork or a small plastic squeeze bottle to drizzle dark chocolate sauce back and forth on cookies. Sprinkle with pearl sugar and a pinch of sea salt if desired. Allow to dry completely on a cooling rack before serving or packaging.