½teaspoonbaking powder (use 1 teaspoon for pouffier softer cookies)
½teaspoonsalt
For bourbon ganache filling:
1/2cupheavy whipping cream
2tablespoonsbourbonI used Bulleit
6ouncessemi sweet chocolate
2cupspowdered sugarsifted
For Bailey's drizzle:
1cuppowdered sugar
1-2tablespoonsBailey's Irish Cream
Instructions
In a large bowl with an electric hand or stand mixer with whisk attachment, mix sugar and butter until light and fluffy, about 3 minutes. Then add in egg, vanilla and Guinness and mix until well combined. Then add in flour, baking powder and salt and mix just until combined and uniform. Dough will be just slightly sticky.
Cover the dough and chill it in the refrigerator overnight. You can also freeze it at this point for future use for up to 2 months.
To make ganache filling, in a medium sauce pan on low heat, heat heavy cream, bourbon, and chocolate until everything is well combined. Let cook for 1-2 minutes, remove from heat, whisk in powdered sugar and let cool in the refrigerator. Filling should be thick. You can freeze to speed up cooling if you like.
When ready to bake, preheat oven to 350 degrees F.
Roll out dough to about ¼ - ⅛ inch thin and cut into circles using a 3 or 3 1/2-inch cookie cutter. Add a heaping teaspoon of the filling to the center of each hamantaschen. Fold in 3 corners to form a triangle and overlap the edges to seal. Don’t overstuff, or your hamantaschen may leak.
Place hamantaschen on a parchment lined cookie sheet and freeze for 30 minutes to help seal the cookie so it won’t leak or spread. Whisk the remaining egg with a tablespoon of water and brush over hamantaschen.
Bake 12-15 minutes until lightly browned on the bottom. While cookies are baking, stir together powdered sugar and just enough Bailey's to make a drizzle. Cool hamantaschen on cooling racks, drizzle with Bailey's drizzle and eat!