Forget poppy seeds, prunes, or apricots! Here, Haman’s Hat brims with bittersweet brownie filling and these cookies should NOT be saved for a Jewish, or any other, holiday

Makes 3 dozen cookies

6 tablespoons (3 ounces) butter

4 ounces unsweetened chocolate

3/4 cups (5.25 ounces) granulated sugar

1 teaspoon vanilla extract

1/4 teaspoon salt

2 large cold eggs

2 tablespoons all-purpose flour 

2 cups (9 ounces) unbleached all-purpose flour

1/4 teaspoon salt

1/2 teaspoon baking powder

8 tablespoons (4 ounces) unsalted butter, softened but not squishy

1 cup (7 ounces) sugar

1 large egg

2 teaspoons vanilla extract

Cookie sheets, lined with parchment paper

A 3-inch round cookie cutter

Make the filling: Melt butter with chocolate in a stainless steel bowl set in a wide skillet of almost simmering water.  Stir frequently until the mixture is melted and smooth.

Remove the bowl from the water. 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 one minute.  Scrape into a small bowl, cover and refrigerate until needed.

Make the cookie dough: Whisk the flour, baking powder and salt together thoroughly and 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 extract.  On low speed, beat in the flour just until incorporated. Form the dough into two flat patties.  Wrap and refrigerate the patties at least until firm enough to roll, but preferably several hours or overnight.

Preheat the oven to 350F.  Position racks in the upper and lower third of the oven.

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 you are rolling it out to check for deep wrinkles; if 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 reroll with scraps from the second patty.

Place cookies 1/2 inch apart on the prepared cookie sheets. Scoop and place a level teaspoonful of filling in the center of each cookie. Bring three sides of each cookie up to partially cover the filling.  Pinch the edges of the cookies well, to seal the corners.  Bake 12 minutes or until pale golden at the edges, rotating the cookie sheets from top to bottom and front to back half way through the baking. Repeat until all of the cookies are baked.

Slide the parchment liners onto cooling racks.  Cool the cookies completely before stacking or storing. 

Oh, and sorry, no photos today. I just now realized that it was Purim in the first place.