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Gummy Peach Vodka and Strawberry IPA Hamantaschen

yield: 24 cookies
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Special Equipment

  • a 3 1/2-inch round cookie cutter (in a pinch, use an upside down glass)

Ingredients

For the Strawberry IPA Jam

    (makes around 1/2 cup, enough for a dozen cookies)

    • 6 ounces fresh strawberries, hulled and diced into 1/4-inch pieces
    • 1 cup (8 fluid ounces) IPA beer
    • 2 tablespoons granulated sugar
    • fresh zest from 1 medium lemon
    • 1 teaspoon unflavored powdered gelatin (see baker's notes)

    For the Hamantaschen Cookies

      (makes around 24 cookies)

      • 4 cups (20 ounces) all-purpose flour, plus more for rolling
      • 1 1/2 teaspoons baking powder
      • 3/4 teaspoon kosher salt
      • 1 cup (2 sticks // 8 ounces) unsalted butter, at room temperature
      • 1 cup (7 ounces) granulated sugar
      • 3 large eggs
      • 1 teaspoon water
      • 1 tablespoon demerara (or other coarse) sugar

      For the Gummy Peach Vodka Filling

        (makes enough for 12 cookies)

        • 12 Haribo gummy peaches
        • 1/3 cup (2.6 fluid ounces) vodka

        Instructions

        For the Strawberry IPA Jam

        • Combine 6 ounces hulled and diced fresh strawberries, 1 cup IPA beer, 2 tablespoons granulated sugar, and fresh zest from 1 medium lemon. Let sit at room temperature for 4 hours, or cover and refrigerate overnight.
        • Transfer the mixture to a medium, heavy-bottomed sauce pot over medium-high heat. Cook the mixture until it begins to boil and foam, making sure to stir the pot to prevent the mixture from boiling over.
        • Once the mixture reaches a boil, lower the heat to medium-low and continue cooking until most of the liquid has evaporated and the jam is thick enough to coat the back of a spoon, around 30 minutes. Transfer to a wire rack to cool to room temperature completely — the jam will thicken slightly as it cools.
        • Transfer to a glass jar with a lid and refrigerate overnight.

        For the Hamantaschen Cookie Dough

        • In a medium bowl, whisk together 4 cups all-purpose flour, 1 1/2 teaspoons baking powder, and 3/4 teaspoon kosher salt until well combined. Set aside.
        • In a freestanding electric mixer fitted with a paddle attachment, combine 1 cup unsalted butter and 1 cup granulated sugar. Beat on medium-high speed until pale and fluffy, at least 5 minutes. Once the mixture has doubled in volume, reduce the mixer speed to its lowest setting and add 2 large eggs, one at a time, only adding the next egg when the first is completely incorporated. Reserve the last egg for the cookie egg wash.
        • Gradually add the dry ingredients (from the 1st step). Continue mixing just until the dough comes together. Divide the dough in half and pat into two disks. Cover with plastic wrap and chill for at least 2 hours, preferably overnight.

        Preparing the Gummy Peach Vodka Filling and Hamantaschen Cookies

        • When you're ready to roll out and form the cookies, remove 1 disk of dough from the fridge and let sit at room temperature until softened slightly, at least 30 minutes to 1 hour. Center a rack in the oven and preheat to 350 (F) and prepare 2 sheet pans by lining with parchment paper. Set aside.
        • Next, prepare your fillings. In a small jar with a lid, combine 12 Haribo gummy peaches and 1/3 cup vodka. Seal the jar tightly and give the jar a good shake; set aside. Check the consistency of your strawberry IPA jam — depending on how much alcohol your IPA had, the jam might not have thickened enough and will still be too runny for the cookies. If this is the case, stir 1 teaspoon unflavored powder gelatin into the chilled mixture and let sit for at least 15 minutes. The gelatin should thicken the mixture.
        • At this point, your dough should be good to go. Lightly flour a surface and roll out the disk to a slab about 1/4-inch thick. Cut out 3 1/2-inch rounds with your cookie cutter and use an offset spatula to transfer the rounds to the sheet pans, leaving about 1 1/2 inches of space between each one. Gather up scraps, re-roll, and cut out any additional rounds.
        • Working a few at a time, place 1 teaspoon of strawberry IPA jam OR 1 vodka infused gummy peach in the center. Fold sides of each circle up to make a triangle, pinching points gently to seal and leaving about a 1-inch surface of filling exposed. Transfer to the refrigerator to chill while you repeat the process with the second dough disk.
        • When all the cookies from the second disk have been shaped, transfer to the refrigerator to chill. Remove the first tray and whisk together 1 large egg and 1 teaspoon water in a small bowl. Use a pastry brush to brush the sides of the chilled cookies with the egg wash; sprinkle 1 tablespoon of demerara sugar over the eggs. Transfer to the preheated oven and bake the cookies until golden brown, around 20 to 24 minutes. Transfer to a wire rack to cool completely.
        • Repeat the egg wash and baking process with the second tray of chilled cookie dough.

        Notes

        Cookie recipe by Bon Appetit magazine; yours truly for everything else