Tiny ‘Taschen
Tiny ‘taschen—or tiny hamantaschen “sprinkles”! For sundaes, brownies, cakes…whatever your heart desires.
To make them, start with my Basic, Buttery Hamantaschen recipe, following the instructions through the first chilling step (wrapped discs). Flour your work surface and roll the chilled dough to ⅛ inch thick. Then, flour a ¾-inch round cutter—try the open back (non-piping part) of a wide piping tip—and cut out as many circles as your sanity allows, add a tiny “dot” of filling to the centers, moisten the edges of each circle with a drop of water, and push together/fold up the edges in three places to form triangles.
Place the cookies on a parchment–lined baking sheet and freeze for 1 hour, then bake at 350°F for 4 to 6 minutes, watching closely—they go from golden to dark very quickly.
Let cool, then use to top a sundae, scatter over a frosted cake, or press into the top of a pan of brownies about 5-7 minutes before they’re finished baking, as I did in the video here (just remove the pan from the oven, press on the hamantaschen carefully, and place it back in the oven quickly to finish baking).
