It’s customary to imbibe on Purim until you can’t tell the difference between the hero and bad guy of our holiday story. You don’t have to tell me twice! But instead of pouring yourself a drink, how about putting the alcohol in the classic holiday cookie? Espresso martini hamantaschen are deliciously boozy on their own: Just picture a coffee chocolate cookie stuffed with coffee liqueur cream cheese and sprinkled with a sweet vodka-based drizzle.
| Level: | Easy |
| Total: | 9 hr 30 min |
| Active: | 45 min |
| Yield: | 15 to 20 cookies |
| Level: | Easy |
| Total: | 9 hr 30 min |
| Active: | 45 min |
| Yield: | 15 to 20 cookies |
Ingredients
- 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
- 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
- 1 cup powdered sugar
- 4 1/2 teaspoons vodka
- 1/4 cup chocolate-covered espresso beans, crushed
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 17.5 servings |
| Calories | 254 |
| Total Fat | 8 g |
| Saturated Fat | 5 g |
| Carbohydrates | 42 g |
| Dietary Fiber | 1 g |
| Sugar | 31 g |
| Protein | 3 g |
| Cholesterol | 43 mg |
| Sodium | 72 mg |
| Serving Size | 1 of 17.5 servings |
| Calories | 254 |
| Total Fat | 8 g |
| Saturated Fat | 5 g |
| Carbohydrates | 42 g |
| Dietary Fiber | 1 g |
| Sugar | 31 g |
| Protein | 3 g |
| Cholesterol | 43 mg |
| Sodium | 72 mg |
Reviews
These hamantaschen were amazing and so easy to make!! The dough was deliciously rich–the chocolate and coffee flavors were perfectly balanced. I (accidentally, sort of!) add way more Kahlua to the filling than the recipe called for, so they ended up being for adults only. I skipped the vodka icing out of laziness but I loved the chocolate covered espresso bean topping. They tasted better crushed, but looked better when I just topped with a whole bean, so I did a combo of both. I will definitely make this again, and probably won’t be able to wait until next Purim!
These hamantashen were a huge hit! Not hard to make- although dough was a little sticky to roll out- even after night in ‘frig. Didn’t make the vodka drizzle or use expresso beans- didn’t need to as they were gobbled up in no time. Definitely a do over!