I'm not really sure why, but people don't tend to mess much with the basic hamantaschen formula. Walk into any kosher bakery around Purim, and you'll nearly always find the three-cornered pastries rendered with a margarine- or shortening-based pareve dough, filled with poppy, apricot, raspberry, apricot, or maybe chocolate filling.
Home cooks may get a little more creative, using lemon curd or Nutella in a cream cheese dough for instance, but that dough is nearly always of the vanilla sugar cookie persuasion. Considering how often people fill their hamantaschen with chocolate, I'm sort of floored that few play around with the cookie part. But part of the fun of Purim is the topsy-turvy nature of the celebration. So this year, I'm making Hamantaschen with Chocolate Dough. Yum.
Photo © Miri Rotkovitz
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