Category Archives: cocktail hamantashen

Appletini Hamantashen

Two cocktail hamantashen this year?! It’s only appropriate because it’s a leap year and we have two months of Adar! So in honor of Adar Bet, I present to you the Appletini Hamantashen!  I have made mojito, tequila sunrise, cosmo, whiskey sour, white russian, and bloody mary, and sangria hamantashens!!  These hamantashens combine two of the most prominent food groups of Purim…hamantashen and booze.  So hold up your hamantashen and say l’chaim!

Appletini

Appletini Hamantashen

Dough

2 Cups Flour

3/4 tsp. Baking Powder

1/8 tsp. Salt

1/2 C. Earth Balance or Butter, softened

2/3 C. Sugar

1 Egg

1 Egg Yolk (reserve the egg white)

1 tsp. Vanilla

Caramel Sauce, optional for garnish

Appletini Filling

4 Granny Smith Apples, peeled and diced

1/3 C. Sugar

3 Tbs. Water

1/2 C. Sour Apple Puckers

Dough: Stir together flour, baking powder and salt.  In another bowl, beat butter until creamy.  Beat in sugar until fluffy.  Beat in egg, egg yolk, and vanilla.  Beat in flour mixture until combined.  Divide dough in half and wrap each half in plastic wrap and refrigerate several hours or overnight.

Preheat oven to 375 and line 2 large cookie sheets with parchment paper.  Roll out refrigerated dough on a lightly floured surface, about 1/8 inch thick.  Cut rounds, until dough is finished.  Fill the rounds with the cooled appletini filling and with your pinky, dip in reserved egg white  and lightly wet the edges around the hamantashen. Make the hamantashen triangle shape by folding the bottom to make two corners and folding the top to make the 3rd (requires both hands).  Brush the outer part of the hamantashen with egg white.  Bake for about 12 minutes until lightly browned.   Drizzle each hamantashen with caramel sauce.

Filling:  In a pan, mix together the apples, sugar, water and 1/4 cup Sour Apple Puckers. Stir, cover and bring the mixture to a boil.  boil until thickened and soft, about 10-15 minutes.   Check on the mixture every 5 minutes and stir to make sure it does not burn.  Once soft and thickened, stir in remaining 1/4 cup Sour Apple Puckers.  Let cool.  Refrigerate until ready to use

Cocktail Hamantashen Collection

Hamantashen Collage words 2016

 

 

Sangria Hamantashen

It’s that time of year again and do I have a special treat for you…another cocktail hamantashen!  I have made mojito, tequila sunrise, cosmo, whiskey sour, white russian, and bloody mary hamantashens and now I would like to introduce you to the sangria hamantashen!!  These hamantashens combine two of the most prominent food groups of Purim…hamantashen and booze.  So hold up your hamantashen and say l’chaim!

The jam makes a little more then needed, but do not let it go to waste! I suggest spreading this on toasted bread or crackers, or dare I say eating it with a slice of brie?!?!  That will take Purim and this jam to a whole new level!

Sangria

Sangria Hamantashen

Dough

2 Cups Flour

3/4 tsp. Baking Powder

1/8 tsp. Salt

1/2 C. Earth Balance or Butter, softened

2/3 C. Sugar

1 Egg

1 Egg Yolk (reserve the egg white)

1 tsp. Vanilla

Cinnamon for garnish

Sangria Filling

2 C. Spanish Red Wine

1 C. Orange Juice

1/3 C. Raspberry Jam

1/2 C. Apricot Jam

1/4 C. Sugar

3 Tbs. Corn starch mixed with 1 Tbs. of Water

1 Tbs. Brandy

Dough: Stir together flour, baking powder and salt.  In another bowl, beat butter until creamy.  Beat in sugar until fluffy.  Beat in egg, egg yolk, and vanilla.  Beat in flour mixture until combined.  Divide dough in half and wrap each half in plastic wrap and refrigerate several hours or overnight.

Preheat oven to 375 and line 2 large cookie sheets with parchment paper.  Roll out refrigerated dough on a lightly floured surface, about 1/8 inch thick.  Cut rounds, until dough is finished.  Fill the rounds with the cooled sangria filling and with your pinky, dip in reserved egg white  and lightly wet the edges around the hamantashen. Make the hamantashen triangle shape by folding the bottom to make two corners and folding the top to make the 3rd (requires both hands).  Brush the outer part of the hamantashen with egg white.  Bake for about 12 minutes until lightly browned.   Sprinkle each hamantashen with a light sprinkle of cinnamon.

Filling:  In a pan, boil the Orange Juice and Wine until it is reduced by half, about 10 minutes.  Mix together everything but the Brandy.  Continuously stir and bring the mixture to a boil.  boil until thickened.  Stir in brandy and let cool.  Refrigerate until ready to use

The Cocktail Hamantashen Collection

Hamantashen Collage words 2016

 

Bloody Good Hamantashen!

Purim is all about drinking and hamantashen, and another Purim means another cocktail hamantashen!  Check out the other cookies I have developed over the past few years by clicking HERE.  The development of these cookies definitely taps into my creative side when trying to construct a liquid cocktail in a solid cookie.   Add more or less Tabasco sauce to the filling depending on how spicy you would like your cookie. 




Bloody Mary Hamantashen
Makes 2 Dozen

Sundried Tomato Cookie Dough:

1 Cup Earth Balance or Butter
½ Cup Sugar
2 Egg Yolks
2 Tbs.  Sundried Tomatoes
1 tsp. Tabasco Sauce
½ tsp. Salt
2 Cups Flour
¼ Cup Cornmeal
2 Pieces of Celery

Place the Earth Balance or butter, sugar, egg yolks, sundried tomatoes, Tabasco sauce and salt in the food processor.  Pulse until it all of the ingredients are thoroughly combined.  Place the flour and cornmeal in the food processor and pulse until the mixture forms a ball.  Remove dough from food processor and roll into a 3 to 4 inch wide cylinder.  Wrap in plastic wrap and refrigerate for at least one hour.

As the dough chills, make the filling

 

Tomato Filling:
1 – 14.5 Oz. Can Diced Tomatoes
3 Tbs. Tomato Paste
1 tsp. Lemon Juice
1 ½ tsp. Horseradish
1 tsp. Tabasco Sauce, or more to taste
½ tsp. Worchester
2 Tbs. Vodka

Put all of the ingredients in a sauce pan.  Turn the stove to medium high heat.  When the mixture comes to a boil, turn it down to a simmer and stir every few minutes until the filling becomes thickened, about 10 minutes.  Be careful to watch it so it does not burn.  Let cool.

Preheat oven to 350 degrees Fahrenheit and line a baking pan with parchment paper.   Take dough out of the refrigerator and cut into 24 pieces, about ½ inch thick.  Place on parchment paper and flatten with your fingertips or palm of your hand till the dough is 3 ½ inches in wide.   Place about a teaspoon of filling in each circle and pinch the cookie into three corners to form a hamantashen.   Place in the oven for 15 minutes or until the dough begins to turn golden brown.  Remove from oven and let cool.

Cut the celery into tiny pieces, about 1 ½ inches long and 1 cm wide.  Place a piece of celery on each cookie and serve.

The recipe yields extra filling which may be frozen and used for more cookies at a later time or used as a sauce for pasta or chicken.

 

Gourmet Cocktail Hamantashen Collection!

One Dozen Cookies Per Box. Choose from a single flavored box or Gourmet Assortment 1 or 2. Write the flavor(s) you would like to order in the comments section at checkout.
– Mojito
– Cosmo
– Whiskey Sour
– White Russian
– Tequila Sunrise
– Gourmet Assortment 1: Tequila Sunrise, White Russian, Mojito
– Gourmet Assortment 2: Cosmo, Whiskey Sour, Mojito

Cocktail hamantashen are one of a kind! Step away from the prune and poppyseed and jump into all NEW hamantashen flavors! Purim is a time of drinking and eating…combine the two and you have a unique dessert that elevates the purim spirit! Made with real liquors, these hamantashen are 100% kosher and 100% delicious! WOW yourself and your friends by introducing them to these tempting and fun one-of-a-kind treats!

Note: All hamantashen are 100% kosher.
Parve: Tequila Sunrise, Mojito, Cosmo, Whiskey Sour
Dairy: White Russian

All hamantashens will arrive before Purim. All orders MUST be in by Friday, March 7th.

If you would like to pick up the hamantashen on Wednesday, March 12th within Columbus, OH area please enter coupon code COCKTAILPICKUP to waive the USPS delivery fee.

Feel free to email alibabka@alibabka.com if you have any questions!

I am sharing with you two of the five recipes if you would like to try making them at home!

Mojito Hamantashen

Make a 2 ½ Dozen

Dough

2 Cups Flour
¾ tsp. Baking Powder
1/8 tsp. Salt
½ Cup Earth Balance or Butter, softened
2/3 Cup Sugar
1 Egg
1 Egg Yolk (reserve the egg white for assembling the cookie)
1 tsp. Vanilla
1-1 1/2 tsp. Peppermint Oil
1 TBS. Fresh Mint Leaves, minced
Raw Sugar (optional)

Lime-Rum Curd Filling

1 Cup Sugar
¼ Cup Earth Balance or Butter
¼ Cup Corn Starch
¾ Cup Fresh Lime Juice
1 TBS. Lime Zest
2 Eggs, Beaten
2 TBS. Rum

Dough: Stir together flour, baking powder and salt.  In another bowl, beat butter until creamy.  Beat in sugar until fluffy.  Beat in egg, egg yolk, vanilla, peppermint oil and mint leaves.  Beat in flour mixture until combined.  Divide dough in half and wrap each half in plastic wrap and refrigerate several hours or overnight. 

Preheat oven to 375 and line 2 large cookie sheets with parchment paper.  Roll out refrigerated dough on a lightly floured surface, about 1/8 inch thick.  Cut rounds, until dough is finished.  Fill the rounds with the lime-rum curd filling and with your pinky, dip in egg white and lightly wet the edges around the hamantashen. Make the hamantashen triangle shape by folding the bottom to make two corners and folding the top to make the 3rd(requires both hands).  Brush the outer part of the hamantashen with egg white and sprinkle on the raw sugar. Bake for about 12 minutes until lightly browned. 

Filling:  Place the sugar, earth balance, corn starch, lime juice, lime zest and rum in a sauce pan.  Heat the mixture till the butter melts.  Pour some of the lime mixture into the eggs and stir together to temper the eggs.  Pour the egg mixture into the pan and whisk constantly till mixture starts to boil and thicken.  Whisk for about a minute, take off heat. Refrigerate the curd till ready to use.
 
 

Tequila Sunrise Hamantashen
Makes 2 ½ Dozen

Dough

2 Cups Flour
¾ tsp. Baking Powder
1/8 tsp. Salt
½ Cup Earth Balance or Butter, softened
2/3 Cup Sugar
1 Egg (reserve the egg white for assembling the cookie)
1 Egg Yolk
1 tsp. Vanilla
1 Tbs. Orange Zest (more for garnish)

Cherry-Tequila Jam Filling

1 17.5 oz. Jar of Cherry Preserves (I love Trader Joes brand because whole cherries make up most of the jelly)
2 TBS. Tequila
 
Dough: Stir together flour, baking powder and salt.  In another bowl, beat butter until creamy.  Beat in sugar until fluffy.  Beat in egg, egg yolk, vanilla, and orange zest.  Beat in flour mixture until combined.  Divide dough in half and wrap each half in plastic wrap and refrigerate several hours or overnight. 

Preheat oven to 375 and line 2 large cookie sheets with parchment paper.  Roll out refrigerated dough on a lightly floured surface, about 1/8 inch thick.  Cut rounds, until dough is finished.  Fill the rounds with the cherry-tequila jam filling and with your pinky, dip in egg white and lightly wet the edges around the hamantashen.  Make the hamantashen triangle shape by folding the bottom to make two corners and folding the top to make the 3rd (requires both hands).  Bake for about 12 minutes until lightly browned. 

Filling:  Mix the cherry preserves with the Tequila.  If you would like stronger, add 1 more tablespoon of tequila.