Red Velvet Hamantaschen

Red Velvet Hamantaschen for Purim! Chocolately cookies with cream cheese filling and drizzled chocolate. Heck yeah.

Red Velvet Hamantaschen

Can you believe it’s Purim already?? Time sure does fly!

Red Velvet Hamantaschen

I don’t think it’s a coincidence that SXSW and Purim are around the same time. For those not familiar, SXSW is a conference/film festival/ music festival/ three week party that takes over Austin and makes me want to curl up in the fetal position and stay home, but instead I will persevere and drink free booze and dance to bands I’ve never heard of and collect lots of swag because that’s the American way! Just pray that I make it through St. Patrick’s Day.

Red Velvet Hamantaschen Purim, on the other hand, is where Queen Esther saves the Jews from annihilation (I know. Again.) and we rejoice by having kick ass parties, dressing up in costume, and getting drunk. See the resemblance? The main Purim treat is Hamantaschen. These shortbread-esque cookies are normally filled with poppy seed, prune or jam. But since when do I follow the rules?

Red Velvet Hamantaschen

In the past I’ve come up with tasty concoctions like Neapolitan Hamantaschen and I’ve got a few winners for y’all this year. First up? Red Velvet. Chocolately cookies with cream cheese filling and drizzled chocolate. Heck yeah.

Red Velvet Hamantaschen

Red Velvet Hamantaschen
 
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Red Velvet Hamantaschen for Purim. Chocolatey cookies with cream cheese filling and chocolate drizzle.
Author:
Recipe type: Dessert, Purim
Cuisine: Jewish
Serves: 15-18
Ingredients
  • For cookies:
  • ¾ cup sugar
  • 2 cups all-purpose flour, sifted
  • 1 tablespoon cocoa
  • 1½ teaspoon baking powder
  • ¼ teaspoon salt
  • 1 stick butter, room temperature
  • ½ teaspoon vanilla
  • 2 teaspoons red food coloring
  • 1 egg whisked, plus 1 for egg wash
  • 2 tablespoons orange juice
  • For filling:
  • 1 8-ounce block cream cheese, at room temperature
  • 2-3 cups powdered sugar
  • ½ tsp vanilla
  • 1 semi sweet chocolate baking bar
Instructions
  1. First, combine the dry ingredients in a large bowl: sugar, flour, cocoa, baking powder and salt.
  2. Then, add wet ingredients (butter, vanilla, food coloring, 1 egg and orange juice) to dry ingredients and mix with fingers. Use gloves if you are concerned about red hands! Combine and form dough into a ball.
  3. Chill for 1-2 hours or up to overnight in the refrigerator.
  4. When ready to bake, preheat oven to 350 degrees F.
  5. To make the filling, cream together cream cheese and vanilla with a hand mixer add in powdered sugar until very thick and not sticky (between 2-3 cups depending on humidity).
  6. Roll dough out to ⅛ inch think and cut into circles with a 3-inch cookie cutter or wine glass.
  7. Add 1 teaspoon of filling to the center of each circle and fold three sides in overlapping the sides to secure. i
  8. Wash with egg wash and bake for 12-15 minutes until slightly brown on the bottom. Cool on a cooling rack.
  9. To make drizzle, melt chocolate in a double boiler and drizzle over cookies with a spoon. Enjoy!

 

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Comments

  1. Mrsaharris says

    These did not turn out! Before I made them, I was wondering what was going to hold the filling together? It’s just cream cheese and sugar. Just as I suspected, the filling melted and ran out all over the pan. I added an egg to filling mixture….it helped a little but I wouldn’t make them again.

    • says

      I’m so sorry you had an issue! I’ve tested this recipe three times and have a similar recipe with mint cream cheese filling and have never had a leaking issue. Maybe you needed more sugar? It got pretty thick with all that sugar in there which I think helped it.

  2. michelle says

    After reading the other reviewer, I tested out a few cookies before rolling out the entire batch. I had a similar issue with the filling. I put about 2-3 cups powdered sugar and kept adding bc was still sticky. I probably had a little over 3 cups but it melted over the pan :( I ended up baking the dough and making linzer tarts with the dough with little hearts cut in the middle and filled in filling after the cookies were done. Delicious! It was a red velvet linzer tart. Also made some that were very “oreo” like as well as just plain cookies with the icing on top and I put the little heart that was cut out from the linzer tart on top of the icing. Really was good.

    • says

      Glad they tasted great and sorry you had issues! I’ve made these cookies 4 times now and haven’t had an issues, so I’m thinking it must be an oven or humidity thing. Glad you figured it out!!

Trackbacks

  1. […] Napoleony hat). I actually found the recipes I used to make these hamantaschen on Pinterest: the Red Velvet Hamantaschen recipe (and that for the cream cheese filling) was taken from What Jew Wanna… while the drizzle was taken from Kitchen Tested’s Triple Chocolate Coconut Hamentaschen […]