Category Archives: Hamantashen

MOSCOW MULE COCKTAIL HAMANTASHEN

Since their appearance in 2011, my cocktail hamantashen have been popular all over the globe and have been shipped all over the United States.  This year I am proud to add one more addition to the Cocktail Hamantashen Collection…Moscow Mule Cocktail.  The Moscow Mule is a combination of ginger ale, vodka and lime traditionally served in a copper mug. Below is my very tasty interpretation in hamantashen cookie form.   Hold up your hamantashen and say l’chaim!

Moscow Mule

Click the Cocktail Hamantashen Names Below For Recipes

Tequila Sunrise Hamantashen Click Here

Mojito Hamantashen Click Here Click Here

Appletini Hamantashen Click Here

Sangria Hamantashen Click Here

Bloody Mary Hamantashen Click Here

If you don’t feel like making them…you can order a dozen by clicking here!

Moscow Mule Cocktail Hamantashen

Make a 2 ½ Dozen

Dough

2 C. Flour

1 1/2 tsp. Baking Soda

1/2 tsp. Salt

2 tsp. Cinnamon

1 tsp. Ginger

¾ C. (-1 Tbs.) Earth Balance

2/3 C. Sugar

½ tsp. Vanilla

¼ C. Molasses

1 Egg

6 Pieces Candied Ginger (medium size), or more to taste

Bronze Foil Muffin Cup,  decoration optional

Lime-Vodka 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. Vodka

Dough: Stir together flour, baking soda, salt, cinnamon and ginger.  In another bowl, beat earth balance until creamy.  Beat in sugar until fluffy.  Beat in vanilla, molasses and egg.  Beat in flour mixture until combined.  Cut up the candied ginger into a small diced pieces and mix with dough. Divide dough in half and wrap each half in plastic wrap and refrigerate several hours or overnight.

Preheat oven to 350 and line 2 large cookie sheets with parchment paper.  Roll out refrigerated dough on a lightly floured surface, about 1/8 inch thick.  If dough seems to stick a lot, add more flour into the dough and onto the surface, 2 Tbs. at a time. Cut rounds until dough is finished.  Fill the rounds with the lime-vodka curd filling. 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 12-14 minutes until lightly browned.  The longer you keep them in the crunchier they will be. Place in a bronze muffin cup.

Filling:  Place the sugar, earth balance, corn starch, lime juice, lime zest and vodka in a sauce pan.  Mixing continuously, 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 and refrigerate the curd until ready to use.  If the curd is not as strong as you would like, you may add 1 more tablespoon of vodka.

Hamantashen 2018 1

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.
 
 

Introducing…Chef Alison!

This past Monday my lifelong dreams became a reality when I graduated culinary school and became a professional chef!  
Our final project was to create a banquet, or as Orthodox Jews may call it, a shmorg.   My class and I made an abundance of delicious freshly made foods.   We were each assigned to make two or three original recipes and had the entire day to complete the mission. I made Jamaican spring rolls with spicy mango dipping sauce and my infamous mojito hamantashen, all of which were not kosher.  My parents flew in all the way from Columbus, Ohio to partake in my graduation celebrations.  Since my parents, two sisters, and a bunch of my friends were coming, I brought along kosher pots and pans so I was able to make them some Kosher treats.  I seared up pomegranate-citrus glazed salmon and lemon-curry mashed potatoes (I snuck in some frozen lemon meringue bars too). 

The day was hectic and such an adrenaline rush.  We were each called up individually and were given a book and a toque.  I think I donned my toque quite well if i do say so myself!

Here I go, out into the culinary world, armed with knives and a uniform.  Some would describe that as going out to war, but I would call it living my dream!

Lemon-Curry Mashed Potatoes

Serves 8-10 people
8 Potatoes, peeled and cut into chunks
½ Cup Butter
¾ C. Milk
1/2 tsp. Cayenne Pepper (adjust to your desired spiciness)
1 TBS. Curry
1 Lemon, juiced
Salt and Pepper
Walnuts, crushed  (Optional)
Boil potatoes in water till soft.  Drain.   While hot, mash in the butter, milk and spices.  Sprinkle with chopped walnuts.   
B’tayavon,

Chef Alison 

Starting Monday I will be interning at Solo 🙂

Can I Buy You A Hamantashen?

I’m currently in the baking module of my culinary program and have definitely been inspired to get more experimental with my Kitchen Aid!  I am always adventurous with my recipes, but this one was an overhaul of a real classic.

As far back as I can remember I have been making hamantashen for Purim.  When I was a child, my mother would make the dough and roll it out, and let me and my sisters cut out the circles and fold them into delectable triangles. Waiting until our three cornered delights were ready to eat was one of the hardest things we did all year.  We would smell the cinnamon and sugar topping (the secret ingredient that makes them smell almost as good as they taste) and our impatience would get the best of us.  We would bite into the cookies before they were cool, and burn our tongues on the hot sugary jelly inside.One of the focuses on Purim is drinking (responsibly), so I decided to create an “adult” hamantashen for the kid inside us all.  I brainstormed some fun cocktails that I dreamed I could roll into hamantashen.  I hope you enjoy my take on the classic hamantashen and enjoy these as much as my band of taste testers and I did!

Note:   These are kid friendly since all the alcohol is cooked or boiled out. If you want no alcohol in your hamantashen, each recipe is great with the liquor left out.  What you do with the extra liquor is up to you 🙂

Happy Purim!

Mojito 2

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
1/8 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 and strain into a bowl (this will separate any egg that may have curdled from the curd itself). Refrigerate the curd till ready to use.
*When baked, the filling soaks into the cookie and the curd deflates.  They look beautiful and you still get that flavor, but if you wish to fill the cookie all the way up with curd after baking, make a double batch of the filling and fill in all the spots after the cookies are baked and cool.
 
Teq Sunrise2
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
1 Egg Yolk (reserve the egg white for assembling the cookie)
1 tsp. Vanilla
2 tsp. Orange Zest
 
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. Add 1 more tbs. of tequila if you want the filling to be stronger.
 Frangelico (Hazelnut Liquor) Hamantashen
Makes 2 1/2 Dozen
Dough
1 1/3 Cup Flour
1/3 Cup Cocoa
½ tsp. Salt
1 tsp. Baking Powder
¼ Cup Earth Balance or Butter, softened
¾ Cup Sugar
1 tsp. Almond Extract
1 Egg
3 TBS. Coconut Cream (the cream on top separates from the water on the bottom)
Chocolate-Frangelico Ganache Filling
8 Oz. Dark Chocolate, chopped ( I like Trader Joes brand)
8 Oz. Coconut Cream
Dash of Salt
3 TBS. Frangelico Liquor
½ Cup Hazelnuts, toasted and chopped
½ Cup Whole Hazelnuts
Dough: Stir together flour, cocoa, baking powder and salt.  In another bowl, beat butter until creamy.  Beat in sugar until fluffy.  Beat in egg and almond extract.  Beat in flour mixture until combined.  Wrap dough 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 chocolate-frangelico ganache 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).  Put a hazelnut on top of each hamantashen and bake for about 12 minutes until lightly browned. 
Filling:  Heat all of the ingredients together (except the hazelnuts) in a small saucepan till melted.  Take off stove and add the chopped hazelnuts.