Chocolate Hamentaschen With Irish Creme Filling
- Yield: 4-5 dozen cookies
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.com