Did you ever notice how Kylo Ren’s hood and mask kind of look like a hamantaschen? No? Take a look at this drawing tutorial:
Anyway . . .my mishloach manot theme is Star Wars: The Force Awakens.
Kylo Ren Hamantaschen
Storm Trooper Marshmallow and Hot Cocoa
TIE Fighter Cookies (100 calorie pack of hexagonal cookie thins)
Admiral Ack-Bar (granola bar)
Luke Skywater (water bottle)
General Organa Cinnamon Bun (recipe from here)
Here are some other Star Wars mishloach manot ideas:
Han Solo Cup and Wookiee Cookie (or Han Solo Rolos)
Rose Cookies for Princess Leia
Death Star Orange (wrap orange in foil)
Darth Vader Hamantaschen
Ice Pop Light Sabers
Most instructions for making storm trooper marshmallows call for drawing on the marshmallows with edible ink. I decided to pipe the details on the marshmallows with chocolate icing. This adds chocolate to the marshmallows, which is a good thing generally.
Combine the cocoa and powdered sugar. Add the corn syrup and 1 1/2 Tbsp. of water. Stir together until smooth and thick. If the mixture is too dry, add water a little at a time until the mixture is the right thickness for piping. If it is too thin, add powdered sugar.
I used my chocolate hamantaschen dough for making the Kylo Ren hamantaschen:
Chocolate Hamantaschen Dough
3 1/2 cups flour
1/2 cup cocoa (1.5 ounces)
1/2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1 cup sugar
1/4 cup coconut milk (or other dairy-free milk)
1 tsp. vanilla
5 ounces oil
In a medium bowl, combine the flour, cocoa, baking powder, baking soda and salt.
In a large mixing bowl, whisk together the eggs and sugar. Then whisk in the oil, milk and vanilla extract. Stir in the dry ingredients (in the medium bowl). The dough will be soft and sticky. (The dough will get less sticky after chilling in the refrigerator for an hour.)
Divide the dough in half and place each half on a sheet of parchment paper. Flatten each piece of dough to 1/4″ thickness, wrap up in parchment paper and place in the refrigerator to chill for an hour.
Roll out each piece of dough to 1/8″ thickness and cut out 2 1/2″ diameter circles. Fill each circle with 1/2 tsp. filling and pinch sides together to make a triangle shape. Place the hamataschen 1″ apart on parchment paper lined baking sheets and freeze until hard.
Preheat the oven to 350 degrees. Bake the hamantaschen for 20-25 minutes.
Here is a trick for making a hamantaschen filling that is actually a filling made from crushed hamantaschen. Take about 4 ounces of the above dough, rolled out to 1/8″ thickness (this will be equal to about 5-6 circles of dough, each 2 1/2″ in diameter). Bake the dough at 350 degrees for 20-25 minutes. Pulverize the baked cookie dough and mix with 3 ounces melted chocolate, 1/2 cup apricot jam. If you like, you can add a couple of Tbsp. of rum (or more jam). Use this chocolate mixture for filling hamantaschen made from the rest of the dough.