Recipe courtesy of Amy Kritzer Becker
Espresso Martini Hamantaschen
- Level: Easy
- Yield: 15 to 20 cookies
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 17.5 servings
- Calories
- 254
- Total Fat
- 8
- Saturated Fat
- 5
- Carbohydrates
- 42
- Dietary Fiber
- 1
- Sugar
- 31
- Protein
- 3
- Cholesterol
- 43
- Sodium
- 72
- Total: 9 hr 30 min (includes chilling and freezing times)
- Active: 45 min
Ingredients
Hamantaschen Dough:
1/2 cup (1 stick) unsalted butter, at room temperature
3/4 cup granulated sugar
1/2 teaspoon vanilla extract
1 large egg
2 tablespoons milk (cow’s milk or dairy-free milk both work)
1 3/4 cups all-purpose flour, sifted, plus more for dusting
3 tablespoons cocoa powder
2 tablespoons instant espresso
1/2 teaspoon baking powder
1/4 teaspoon kosher salt
Coffee Liqueur Filling:
4 ounces cream cheese, at room temperature
1 tablespoon coffee liqueur, such as Kahlua
2 to 2 1/2 cups powdered sugar
1 large egg, whisked, for the egg wash
Vodka Drizzle:
1 cup powdered sugar
4 1/2 teaspoons vodka
1/4 cup chocolate-covered espresso beans, crushed
Directions
- For the hamantaschen dough: In a large bowl, with a stand or hand mixer, beat together the butter and granulated sugar until light and fluffy, 2 to 3 minutes. Then add the vanilla, egg and milk and mix until combined.
- In a separate bowl, mix together the dry ingredients: flour, cocoa powder, instant espresso, baking powder and salt, add to the wet and mix just until combined. The dough should be slightly sticky. Cover the dough in plastic wrap and chill in the refrigerator overnight.
- When ready to bake, preheat the oven to 350 degrees F.
- For the coffee liqueur filling: Cream together the cream cheese and coffee liqueur with a hand mixer. Add the powdered sugar and mix until very thick and not sticky.
- Roll out the dough on a lightly floured surface to 1/4 to 1/8 inch thick and cut into circles using a 3- to 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 3 corners to form a triangle and overlap or pinch the edges to seal. Place on a parchment-lined baking sheet 1 to 2 inches apart and freeze 30 minutes to prevent spreading. Brush the hamantaschen all over with the egg wash, making sure to get the edges.
- Bake until the bottoms darken slightly, 12 to 15 minutes. Do not overcook.
- For the vodka drizzle: In a small bowl, add the powdered sugar to the vodka and mix until you have a thick glaze. Drizzle on the cooled cookies and sprinkle with the crushed chocolate-covered espresso beans.
- Leftover cookies can be refrigerated for up to 5 days or frozen for up to 2 months.