Mint Chocolate Hamantaschen

Mint Chocolate Hamantaschen for Purim. So long prune and poppy seed!!

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

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.

Step 2

Cover in plastic wrap and chill in the refrigerator overnight.

Step 3

When ready to bake, preheat the oven to 350 degrees F.

Step 4

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 2-3 cups depending on humidity).

Step 5

Roll out the dough to 1/8 inch and cut into circles using a 3 or 3 1/2-inch cookie cutter (a wine glass also works well!)

Step 6

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.

Step 7

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.

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