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from "Chocolate Holidays" by Alice Medrich

Look elsewhere for traditional poppy seeds, prunes, or apricots. Here, Haman's hat brims with bittersweet brownie filling. Please don't save these for a Jewish holiday... great chocolate and vanilla cookies should be shared anytime.

Makes 3 dozen cookies
 Chocolate Holidays

For the Filling
8 tablespoons (1 stick) unsalted butter
4 ounces unsweetened chocolate, coarsely chopped
3/4 cup sugar
1 teaspoon salt
2 eggs, cold
2 tablespoons all-purpose flour

For the Cookie Dough
2 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
8 tablespoons (1 stick) unsalted butter, softened but not squishy
1 cup sugar
1 egg
1 1/2 teaspoons vanilla extract

Cookie sheets, lined with parchment paper
3-inch round cookie cutter

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To make the filling, melt the butter with the chocolate in the top of a double boiler. Stir frequently until the mixture is melted and smooth, then remove the top of the double boiler from the heat. Stir in the sugar, vanilla, and salt. Add the eggs, one at a time, stirring in the first until incorporated before adding the second. Stir in the flour and beat with a spoon until the mixture is smooth and glossy and comes away from the sides of the pan, about 1 minute. Scrape into a small bowl, cover, and refrigerate until needed.
To make the cookie dough, mix the flour, baking powder, and salt together thoroughly with a whisk or a fork. Set aside.
In a large bowl, beat the butter and sugar with an electric mixer until light and fluffy, 3 to 4 minutes. Beat in the egg and vanilla. On low speed, beat in the flour mixture just until incorporated. Form the dough into 2 flat patties. Wrap and refrigerate the patties at least until firm enough to roll, preferably several hours or overnight.
Position racks in the upper and lower thirds of the oven. Preheat the oven to 350°F.
Remove one of the patties from the refrigerator and let it sit until supple enough to roll but still quite firm. It will continue to soften as you work. Roll the dough between 2 pieces of wax paper or between heavy plastic sheets from a plastic bag to a thickness of 1/8 inch. Turn the dough over once or twice while rolling it out to check for deep wrinkles; if it's necessary, peel off and smooth the paper over the dough before continuing to roll it. When the dough is thin enough, peel off the top sheet of paper or plastic and keep it in front of you. Invert the dough onto that sheet. Cut cookies as close together as possible, dipping the edges of the cutter in flour as necessary to prevent sticking. Press dough scraps together and set aside to re-roll with scraps from the second patty.
Place cookies 1/2 inch apart on the prepared cookie sheets. Scoop and place 1 level teaspoonful of filling in the center of each cookie. Bring 3 sides of each cookie up to partially cover the filling. Pinch the edges of each cookie to seal the corners. Bake until pale golden at the edges, rotating the cookie sheets from top to bottom and front to back halfway through the baking, about 12 minutes. Repeat until all the cookies are baked. Slide the parchment liners onto cooling racks. Cool the cookies completely before stacking or storing. Although best on the day they are made, cookies keep 3 or 4 days in an airtight container.

Buy The Ingredients
Product nutrition and information
 Quantity Ingredients Est.Price
  Baker's Unsweetened Baking Chocolate Bars - $3.49/ea
  Gold Medal All Purpose Enriched Bleached Pre-Sifted Flour - $2.09/ea
  Davis Double Acting Baking Powder - $3.99/ea
  Spice Select Pure Vanilla Extract - $8.99/ea
 2fl oz
You May Already Have
  Land O'Lakes Unsalted Butter - $5.99/ea
 4ct, 4oz ea
  Domino Granulated White Sugar - $2.79/ea
  La Baleine Fine Sea Salt - $4.69/ea
  Nature's Yoke Natural Cage-Free Large White Eggs - $3.99/ea
 1 dozen
  If You Care Parchment Baking Paper - $5.99/ea plus tax
 70sq ft
Estimated Total:  
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