For a Wilder Purim Try These Drunken Hamantaschen

Marzipan-Amaretto hamantaschen, date-whiskey hamantaschen, chocolate-rum hamantaschen - just keep them away from the kids.

Vered Guttman

When Purim comes, we are obliged to get drunk, at least according to the Talmud. Why limit alcohol to Manischewitz only? Here are three recipes for alcoholic, drunken hamantaschen.

Chocolate Rum Hamantaschen

Adult version, dark bitter chocolate with rum

Yields about 40 hamantaschen

Ingredients
10 oz. bittersweet chocolate chips 60%
4 tablespoons butter, cut to cubes
2 egg yolks
2-3 tablespoons rum
1 quantity hamantaschen dough (see below)

Directions
1. Put chocolate and butter in a microwave safe bowl and melt in 20 seconds segments. Mix to a smooth consistency. Mix in yolks and rum. Set aside for 5 minutes to cool down.
2. Preheat the oven to 325 degrees. Line 2 baking sheets with parchment paper. Have a 3-inch cookie cutter at hand. Liberally dust the working surface with flour. Roll out the first half-portion of dough on the floured surface as thin as possible (about 1/16 thin). Dip the cookie cutter into flour and cut out circles of dough. Reroll the dough as needed.
3. Use a teaspoon to mound a small amount of the filling in the center of each circle. Lift and pinch the edges of each circle in 3 places spaced evenly apart, to create a triangle; the filling will be partially exposed in the center. Arrange on the baking sheet, spacing them an inch apart.
4. Bake one sheet at a time for 15-18 minutes or until the pastries are just turning light-golden on the edges.
5. Transfer the pastries to a wire rack to cool completely. Store in an airtight container at room temperature for up to 1 week.

 

Date and Whiskey Hamantaschen

Yields about 40 hamantaschen

Ingredients
24 medjool dates, pitted
3-4 tablespoons whiskey
1 quantity hamantaschen dough (see below)

Directions
1. Check dates to see how soft they are. If they are soft and juicy, simply put them in the blender or food processor with whiskey and process to a paste. If dates seem dry, soak them first in hot water for 10 minutes, drain, then process with whiskey in the blender to form a paste.
2. Preheat the oven to 325 degrees. Line 2 baking sheets with parchment paper. Have a 3-inch cookie cutter at hand. Liberally dust the working surface with flour. Roll out the first half-portion of dough on the floured surface as thin as possible (about 1/16 thin). Dip the cookie cutter into flour and cut out circles of dough. Reroll the dough as needed.
3. Use a teaspoon to mound a small amount of the filling in the center of each circle. Lift and pinch the edges of each circle in 3 places spaced evenly apart, to create a triangle; the filling will be partially exposed in the center. Arrange on the baking sheet, spacing them an inch apart.
4. Bake one sheet at a time for 15-18 minutes or until the pastries are just turning light-golden on the edges.
5. Transfer the pastries to a wire rack to cool completely. Store in an airtight container at room temperature for up to 1 week.


Marzipan and Amaretto Hamantaschen

Yields about 40 hamantaschen

Ingredients
8 oz. marzipan
3 tablespoons soft butter
1 egg yolk
1-2 tablespoons Amaretto (almond liqueur)
1 quantity hamantaschen dough (see below)

Directions
1. Put marzipan, butter, egg yolk and Amaretto in a medium bowl and knead to a dough.
2. Preheat the oven to 325 degrees. Line 2 baking sheets with parchment paper. Have a 3-inch cookie cutter at hand. Liberally dust the working surface with flour. Roll out the first half-portion of dough on the floured surface as thin as possible (about 1/16 thin). Dip the cookie cutter into flour and cut out circles of dough. Reroll the dough as needed.
3. Use a teaspoon to mound a small amount of the filling in the center of each circle. Lift and pinch the edges of each circle in 3 places spaced evenly apart, to create a triangle; the filling will be partially exposed in the center. Arrange on the baking sheet, spacing them an inch apart.
4. Bake one sheet at a time for 15-18 minutes or until the pastries are just turning light-golden on the edges.
5. Transfer the pastries to a wire rack to cool completely. Store in an airtight container at room temperature for up to 1 week.

Hamantaschen dough

Yields about 40 hamantaschen

Ingredients
3 cups all-purpose flour, plus more for dusting
1 cup powdered sugar
Pinch salt
16 tablespoons (2 sticks) cold butter
2 eggs

Directions
1. Combine the flour, powdered sugar and salt in a bowl of a food processor.
2. Cut cold butter into the bowl.
3. Pulse to create crumbs.
4. Add the eggs one by one and pulse just until crumbs are formed.
5. Transfer to a large bowl and quickly knead with your hands to create dough.
6. Divide the dough in two; gather into 2 disks and wrap in plastic wrap.
7. Refrigerate for 30 minutes and up to a day.