Red Velvet Hamantaschen for Purim! Chocolately cookies with cream cheese filling and drizzled chocolate. Heck yeah.
Can you believe it’s Purim already?? Time sure does fly!
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.
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?
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.
- For cookies:
- ¾ cup sugar
- 1 stick butter, room temperature
- 1 egg whisked, plus 1 for egg wash
- 2 tablespoons orange juice
- ½ teaspoon vanilla
- 2 cups all-purpose flour, sifted
- 1 tablespoon cocoa powder
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 2 teaspoons red food coloring
- 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
- In a large bowl with a stand or hand mixer, blend butter and sugar until light and fluffy. Then add egg, orange juice and vanilla and mix to combine. Then add flour, cocoa powder, baking powder, salt and red food coloring and combine until mixed and you have a uniform color. Dough should be slightly sticky.
- Form a ball and chill overnight in the refrigerator.
- When ready to bake, preheat oven to 350 degrees F.
- 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).
- Roll dough out to ⅛ inch think and cut into circles with a 3 or 3½-inch cookie cutter or wine glass.
- Add 1 teaspoon of filling to the center of each circle and fold three sides in overlapping the sides to secure. Place hamantaschen on a parchment lined cookie sheet and freeze for 30 minutes to prevent spreading.
- Wash with egg wash and bake for 12-15 minutes until slightly brown on the bottom. Cool on a cooling rack.
- To make drizzle, melt chocolate in a double boiler and drizzle over cookies with a spoon. Enjoy!