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Almond Joy Cocktail

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…Almond Joy Cocktail.  The Almond Joy Cocktail is a popular dessert drink made with Creme de Cacao, Coconut Liqueur, Cream and Amaretto.  Below is my very tasty interpretation in hamantashen cookie form.   Hold up your hamantashen and say l’chaim!

Almond Joy 2

Almond Joy Cocktail 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

1/2 C. Unsweetened Shredded Coconut

1 C. Semi Sweet Chocolate

1 C. White Chocolate Chips

Almond Joy Filling

1-8 oz Container Almond Paste

1 Egg

1 Tbs. Creme De Cacoa

1 Tbs. Ameretto

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 almond joy 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 and sprinkle on the coconut so that it sticks to the sides of the hamantashen. Bake for about 12-13 minutes until lightly browned.

While the hamantashen are cooling, in a double boiler or in the microwave at 10 second intervals, melt the white chocolate and then semisweet chocolate until smooth.  Place in separate baggies.  Cut a small tip off the end of each bag and drizzle the chocolate over the hamantashen.  Let the chocolate cool and harden onto the cookie.

Filling:  In a food processor, mix together the almond paste, egg, creme de cacao and amaretto until smooth.  Place in a seperate bowl until ready to use.

Collection 2017

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