It’s all your favorite things, rolled into one type of hamantaschen! Rainbows, booze, cookies. Strawberry Champagne Rainbow Hamantaschen!
If you’re reading this, then I survived weekend one of SXSW here in Austin! If you aren’t familiar, SXSW is a 10 day festival covering all things tech, music and film and it literally takes over the city. You can see Third Eye Blind perform on the rooftop of Whole Foods, or Anthony Bourdain judge a karaoke contest, or experience the latest in virtual reality while drinking the latest in boozy root beer. It’s insane, and magical and exhausting. You can be at the most amazing event, and still have FOMO for the other 200 things happening at the same time.
Even though today is Tuesday, there are tons of things going on. Currently I’m missing breaking the world record for the most people dressed up as fruit in one location (true story). But I needed a day to rest, work, and start planning for the Purim events I’m doing next week. (Eek!)
After the music portion of SXSW, I’ll post a full recap. But now, hamantaschen! Because the only thing that can keep me going after this week is costumes, cookies, and boozy things.
So I decided to put all my favorite things together into one type of hamantaschen. Rainbows, champagne, pink,
puppies. Okay, almost all my favorite things. There is very little champagne in this recipe, so it’s really just an excuse to open up a bottle.
Hamantaschen are some of my fave Jewish treats to make. Mainly because you can be so versatile, they are like a blank canvas for awesomeness. (Though I probably don’t love them as much as my girl Melinda.)
Last week I made savory Pita and Hummus Hamantaschen, but Purim is nothing without the sweet. Right?
I mean hey, what’s up, shalom!
Tell me about your favorite hamantaschen recipes!
Strawberry Champagne Rainbow Hamantaschen
- For cookies:
- ¾ cup sugar
- 1 stick butter (1/2 cup aka 4 oz), room temperature
- 1 egg whisked plus 1 for egg wash
- 2 tablespoons orange juice
- ½ teaspoon vanilla
- 2 cups all-purpose flour sifted
- ½ teaspoon baking powder (use 1 teaspoon for pouffier softer cookies)
- ¼ teaspoon salt
- 1/2 cup rainbow sprinkles! not nonpareils, plus more for garnish
- For filling:
- 4- ounce (1/2 block) cream cheese, at room temperature
- 1 tablespoon butter at room temperature
- ½ tsp strawberry extract
- 2 cups powdered sugar
- Pink food coloring optional
- For drizzle:
- 1/2 tablespoon champagne
- 1-2 cups powdered sugar
- 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, baking powder, and salt and mix until almost combined. Then add sprinkles and mix until just combined. Dough should be slightly sticky.
- Form a ball, wrap in plastic wrap and chill overnight in the refrigerator.
- When ready to bake, preheat oven to 350 degrees F.
- To make the filling, cream together cream cheese, butter, strawberry extract and vanilla with a hand mixer until combined. Add in powdered sugar and mix until very thick and not sticky (about 2 cups depending on humidity). Mix in pink food coloring if you want! I did want.
- Roll dough out to about ¼ - ⅛ inch thick and cut into circles with a 3 or 3 1/2-inch cookie cutter or wine glass.
- Add 1 teaspoon of filling to the center of each circle and fold three sides in, overlapping or pinching the sides to secure. Sprinkle with a few more sprinkles. 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 the glaze, whisk together champagne and powdered sugar until you have a drizzly consistency. If you don't want to open a full bottle of champagne, you can totally use milk for this part or even white wine. Drizzle over cookies. Enjoy!