This recipe is different but based on Chef Micheal Solomonov”s recipe for Hamentasen. (he suggests apricot filling). I really didn’t mean to change his recipe but made 3 substitutes due to what I had in my house. This recipe makes a little over 30 cookies.
Ingredients for around 30 cookies
8 oz unsalted butter melted
1 cup sugar
1/2 cup dark brown sugar
1 egg
3 Tablespoons pure maple syrup
1 teaspoon vanila extract
3 cups flour
1 1/2 teaspoon baking powder
1/2 teaspoon course sea salt
optional – a teaspoon or two of water if the dough seems too dry
Filling for your hamentashen (I used cheery pie filling and chocolate drizzle that I made by melting chocolate chips with butter)
Directions
Line baking sheets with parchment paper and set oven to 350 degrees F.
Mix all the ingredients (expect filling and optional chocolate drizzle) till the dough feels nice. I thought my dough was too dry so I added a couple teaspoons of water.
Roll out dough in small batches. (I used plastic wrap over dough)
Cut into 3 inch circles.
Add about a teaspoon of filling and bring up edges of dough into that familiar triangle shape. Add each one to parchment lined pans.
They go into the oven until lightly browned (ovens differ but in my oven mine took about 25 minutes.

A Special THANKS!!! To Chef Micheal Solomonov so I could do what I got here!
