Hamantaschen are the traditional treat of the holiday of Purim. These delicious cookies remind us of our sweet victory over Haman, a villain with a triangular shaped hat who attempted to kill the Jews of Persia. Hamantaschen cookies are usually filled with poppy seeds or jam, but when I found out that Purim fell over St Patrick’s Day Weekend this year, I knew a recipe mash-up was a must!
I toyed with the idea of dying the hamantaschen dough green or picking a green filling — lime curd or Andes mint chocolate both sounded like delicious options. However, in the end I settled on incorporating the flavor of Irish creme liqueur. These Irish hamantschen have a crisp chocolate cookie crust that gives way to a rich and creamy spiked center. My take on the traditional Purim cookie is easy to make and pairs wonderfully with a cup of coffee
Having trouble folding your cookies? Try this tutorial if you’re having trouble!
For the dough:
½ cup unsweetened cocoa powder
4 cups all-purpose flour
½ tsp salt
2 ½ tsp baking powder
¼ cup vegetable shortening
¾ cup unsalted butter, at room temperature
1 ½ cups sugar
½ cup irish crème liqueur
2 tsp vanilla extract
For the filling:
16 oz cream cheese (2 8oz packages)
½ cup sugar
1/4 cup Irish crème liqueur
For the topping:
1 egg + 1 Tbsp water, beaten
In a medium bowl, mix cocoa powder, flour, salt and baking powder. Set aside.
In a large bowl, use an electric mixer to combine the shortening, butter and sugar. Add eggs and blend until smooth. Add liqueur and vanilla.
Fold in dry ingredient mixture until a dough forms. Do not overmix. Transfer dough to a lightly floured surface and form a large ball. Divide in half, wrap each half in plastic wrap and chill in the refrigerator for at least 20 minutes.
While dough is chilling, prepare cheesecake filling. Blend cream cheese and sugar. Add Irish crème and the eggs one at a time, blending thoroughly after each egg.
Preheat oven to 350°F. Line 2 baking sheets with parchment paper.
Whisk remaining egg and 1 tbsp water together to create an egg glaze.
Roll out dough on a lightly floured surface until thin, around ¼ inch. Cut 3 ½ inch rounds with a cup or cookie cutter and brush round with beaten egg glaze. Fill each round with a teaspoon of Irish crème filling. Pinch corners together to create a triangular shape. Brush pastries again with the egg glaze.
Bake until golden brown (17 to 21 minutes).
Reprinted courtesy of www.thebigfatjewishwedding.
When I was brainstorming my Thanksgivukkah menu I kept dwelling on one of my favorite childhood holiday dishes – what my family calls “Sweet Potato Yum Yum” (or what another family might call sweet potato casserole). You are probably familiar with the heavenly combination of pureed sweet potatoes, margarine, brown sugar and spices, topped with marshmallows and baked to sweet, melted perfection.
Combining the flavors from my family’s Sweet Potato Yum Yum into individual-sized sweet potato latkes topped with toast marshmallows seemed like the perfect crowd-pleasing dish to mark this once-in-a-lifetime holiday. And it is. Happy Thanksgivukkah!
Reprinted courtesy of www.thebigfatjewishwedding.com
1 lb sweet potatoes
1/3 cup all-purpose flour
2 large eggs
½ tsp salt
1 heaping tsp pumpkin pie spice
2 Tbsp brown sugar
3/4 cup vegetable oil
Peel and coarsely grate the sweet potatoes.
Place grated potatoes in a dish towel and wring out as much excess liquid as possible. This step is key to making sure your latkes are crispy. In a medium bowl stir together potatoes, flour, salt, pumpkin pie spice and brown sugar. Lightly beat eggs in a small bowl. Fold eggs into potato mixture until combined.
Heat oil in a deep skillet over moderately high heat.
Check to see if oil is hot enough by putting a small drop of the potato mixture in the oil. If it starts bubbling it is ready for frying.
Spoon approximately 1/8 cup potato mixture per latke into the oil. Flatten with a spatula and don’t crowd the pan otherwise the latkes won’t crispy properly.
Reduce heat to medium and cook until golden brown, about 1- 2 minutes per side.
Transfer latkes to a cookie rack to cool.
Turn on your oven’s broiler. Place latkes on a baking sheet lined with parchment paper and top each latke with marshmallows. Place latkes with marshmallows in the oven and watch carefully to make sure the marshmallows don’t brown too much.
Once marshmallows toasted until just brown, remove from oven and serve.