½teaspoonbaking powder (use 1 tsp if you want a pouffier/softer cookie)
6ozcream cheese, at room temperature
Green food coloringif desired
2 ½cupspowdered sugar
In a large bowl, with a stand or hand mixer, mix together butter and sugar until light and fluffy, about 3 minutes. Then add vanilla, egg and orange juice and combine. Then add flour, cocoa powder, baking powder and salt and mix just until combined. Dough should be slightly sticky.
Cover in plastic wrap and chill in the refrigerator overnight.
When ready to bake, preheat the oven to 350 degrees F.
To make the filling, cream together cream cheese and mint extract (with some green food coloring if desired) with a hand mixer add in powdered sugar until very thick and not sticky (between 2- 2 1/2 cups depending on humidity).
Roll out the dough to about 1/4 - 1/8 inch and cut into circles using a 3 or 3 1/2-inch cookie cutter (a wine glass also works well!)
Add a heaping teaspoon of the filling to the center of each hamantaschen. Fold in three corners to form a triangle and overlap the edges to seal. Place on a parchment lined cookie sheet and freeze 30 minutes to prevent spreading.
Wash with remaining egg wash and bake for 12-15 minutes until just browned on the edges. Cool, and if desired drizzle with chocolate melted in a double boiler or microwave.