Mint Chocolate Hamantaschen for Purim. So long prune and poppy seed!!
Last week I shared my love for unconventional hamantaschen and my fear for SXSW mayhem. A lot of emotions going on there. This week? We are now just days away from Purim (Check out the video below of me making Hamantaschen on the local news! Boo yeah!) and still in the early days of SXSW. So far I’ve attended bar crawls, concerts, a blogging conference, and collected more koozies, bandanas, and free tacos and beer than a girl could possibly need. What is it about free koozies that makes me need ALL THE KOOZIES??? As if I don’t have 100 at home already. And it’s only Tuesday! Oy vey.
I think we can mostly agree that chocolate > not chocolate. And chocolate and cream cheese and mint? Well that’s downright heavenly. WWEstherDo? Eat the crap out of these hamantaschen. Fact. I filled the chocolate cookies with a creamy mint center. And then drizzled them in MORE chocolate. Because I can.
On Purim you are supposed to dress up, and get drunk, and celebrate life’s little miracles. What could be more of a miracle than these Mint Chocolate Hamantaschen? Besides the saving of the Jewish people of course.
- For hamantaschen:
- ¾ cup granulated sugar
- 1 stick butter, at room temperature
- ½ teaspoon vanilla extract
- 1 egg, plus 1 for egg wash
- 2 tablespoons orange juice
- 2 cups all-purpose flour, sifted
- 3 tablespoons cocoa powder
- ¼ teaspoon salt
- 1 teaspoon baking powder
- For filling:
- 1 block (8 ounces) cream cheese, at room temperature
- 1 teaspoon mint extract
- Green food coloring (if desired)
- 2-3 cups powdered sugar
- 4 ounces semi-sweet chocolate
- In a large bowl, with a stand or hand mixer, mix together butter and sugar until light and fluffy, about 3 minutes. Then add vanilla, egg and orange juice and combine. Then add flour, cocoa powder, baking powder and salt and mix just until combined. Dough should be slightly sticky.
- Cover in plastic wrap and chill in the refrigerator overnight.
- When ready to bake, preheat the oven to 350 degrees F.
- To make the filling, cream together cream cheese and mint extract (with some green food coloring if desired) with a hand mixer add in powdered sugar until very thick and not sticky (between 2-3 cups depending on humidity).
- Roll out the dough to ⅛ inch and cut into circles using a 3-inch cookie cutter (a wine glass also works well!)
- Add a heaping teaspoon of the filling to the center of each hamantaschen. Fold in three corners to form a triangle and overlap the edges to seal. Place on a parchment lined cookie sheet and freeze 30 minutes to prevent spreading.
- Wash with remaining egg wash and bake for 12-15 minutes until just browned on the edges. Cool, and if desired drizzle with chocolate melted in a double boiler or microwave.