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 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.
