Aperol Spritz Hamantaschen
You're Aperol I want!
Ingredients
Hamantaschen Dough
- 1 stick butter (1/2 cup aka 4 oz), room temperature
- 3/4 cup granulated sugar
- 1/2 teaspoon vanilla
- 1 egg plus 1 for egg wash
- 2 tablespoons orange juice (I like fresh from an orange)
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
Aperol Spritz Marmalade Filling
- 1 cup marmalade (store-bought or homemade)
- 1 tablespoons Aperol (or kosher Aperitivo)
Aperol Spritz Drizzle
- 1 cup confectioner's sugar
- 1-2 tablespoons Aperol
Instructions
- In a large bowl with a stand or hand mixer, blend butter and sugar until light and fluffy, about 2 minutes.
- Then add vanilla, 1 egg and orange juice and combine.
- Then add flour, baking powder and salt and mix just until combined. Dough should be slightly sticky. You can use your hands for this part!
- Form dough into a large ball, cover with plastic wrap and chill overnight or at least 2 hours.
- Meanwhile, make your Aperol filling. Put the marmalade and Aperol in a small heavy-bottomed pot. Bring to a boil over high heat and then lower to a simmer. Simmer on low for 10 minutes, stirring often. It will turn very liquidy, but don't worry, it will thicken up as it cools!
- Cool the Aperol marmalade and refrigerate until thick and totally cool.
- When you are ready to make your hamantaschen, preheat your oven to 350 degrees F and roll out the dough on a floured surface until it is about 1/4 - 1/8 inch thick. Use a 3 or 3 1/2-inch circle cookie cutter to cut circles in the dough. The top of a wine glass works too! Roll out the scraps and recut into circles.
- Then take a teaspoon or so of the jam and put it in the center of each circle. Don’t add too much filling, the filling will spread to fill the cookie, and any more would just run over the top making for ugly yet still delicious hamantaschen.
- Fold two sides together overlapping at the bottom, and then fold the top down to make a triangle. Or pinch together the sides.
- Place on a parchment lined cookie sheet and freeze for 30 minutes to prevent spreading.
- Wash with egg wash. Bake for 15 minutes or until lightly golden on the bottoms of cookies. Cool!
- While the hamantaschen are cooling, make the drizzle. Put the powdered sugar in a medium bowl and add Aperol until the drizzle is thick but runny. Drizzle all over the cookies and let it harden. Enjoy!
Notes
Also, you will need to chill the dough overnight.
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