2 1/2 cups plus 2 tablespoons unbleached all-purpose flour
1 cup dark brown sugar, lightly packed
1 teaspoon baking soda
¾ teaspoon kosher or coarse sea salt
7 tablespoons (3 1/2 ounces) margarine, cut into 1-inch cubes and frozen
1/3 cup mild-flavored honey, such as clover
5 tablespoons almond or soymilk
2 tablespoons pure vanilla extract
12 tablespoons marshmallow fluff
2-3 ounces finely chopped chocolate
Food processor or electric mixer
Round cookie cutter or glass cup
Combine the flour, brown sugar, baking soda, and salt in large bowl. Pulse or mix on low to incorporate.
Add the margarine and pulse on and off on and off, or mix on low, until the mixture is the consistency of a coarse meal.
In a small bowl, whisk together the honey, milk, and vanilla extract. Add to the flour mixture and pulse on and off a few times or mix on low until the dough barely comes together. It will be very soft and sticky.
Lay out a large piece of plastic wrap and dust it lightly with flour, then turn the dough out onto it and pat it into a rectangle about 1-inch thick. Chill it until firm, about 2 hours or overnight.*
Preheat oven to 350°F. Remove the dough from the refrigerator and roll it out between two pieces of parchment paper.
Cut out circles using a round cookie cutter or the rim of a drinking glass and transfer the circles to a parchment-lined cookie sheet. (If the dough gets too sticky while working with it, place the parchment with the dough on a cookie sheet in the freezer for a few minutes.)
Fill the circles with a small amount of marshmallow fluff and sprinkle with a small amount of chocolate. (Marshmallow fluff is very sticky so the easiest way to push it off the spoon onto the hamentashen is with a slightly wet finger.) Use less filling than might seem right because marshmallow fluff expands in the oven.
Fold up two sides of the circle and pinch them together. Lift the third side and pinch the remaining two corners closed. Repeat with the remaining circles.
Bake the hamentashen for 8-10 minutes, or until set. Transfer to a cooling rack and let cool completely before enjoying.
*Dough can be prepared ahead of time, wrapped tightly and refrigerated up to 1 week, or placed in freezer container and frozen up to 3 months.