Bloody Mary Hamantaschen

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 Hamantaschen

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.