Mint Chocolate Hamantaschen
Mint Chocolate Hamantaschen for Purim. So long prune and poppy seed!!
Ingredients
- For hamantaschen:
- 3/4 cup granulated sugar
- 1 stick butter (1/2 cup aka 4 oz), room temperature
- 1/2 teaspoon vanilla extract
- 1 egg plus 1 for egg wash
- 2 tablespoons orange juice
- 2 cups all-purpose flour sifted
- 3 tablespoons cocoa powder
- 1/4 teaspoon salt
- ½ teaspoon baking powder (use 1 tsp if you want a pouffier/softer cookie)
- For filling:
- 6 oz cream cheese, at room temperature
- ¾ teaspoon mint extract
- Green food coloring if desired
- 2 ½ cups powdered sugar
- 4 ounces semi-sweet chocolate
Instructions
- 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.
Notes
Also, you will need to chill the dough overnight.
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