Hamantaschen Cocktail Toppers
Hamantaschen cocktail garnishes! Or cocktail toppers? I don’t know what to call them, but I love them, and they’d be such a cute addition to any Purim party (I also love the idea of adding them to mugs of hot chocolate!).
To make them, start with my Basic, Buttery Hamantaschen Dough, but use smaller cookie cutters to cut smaller rounds—about 1½–2 inches wide (you can use either size, or both, as shown in the video). For the filling, I used apricot preserves to pair with an Apricot Collins (recipe below), but anything goes. Shape as in the main recipe. Before transferring to the freezer, gently insert a bamboo skewer (or another oven-safe stick) through two sides of the triangle—enter through one flat side and out through a point—making sure the tip doesn’t stick out. Bake as directed, but reduce baking time to ~8–10 minutes, watching very closely; these smaller cookies brown quickly. Let cool completely before using.
To serve, rest them across the rim of a cocktail (an Apricot Collins would be fun to go with the Purim-jammy-hamantaschen theme; recipe follows). P.S. Trimming the skewer a bit helps the cookie sit neatly on the glass rather than hovering above the drink, where it might topple.
Easy Apricot Collins
Makes 1 drink
1½ ounces gin
1 ounce fresh lemon juice
1 ounce apricot nectar (store-bought)
½ ounce simple syrup
Club soda, to top
Ice
Rosemary sprig, for garnish
Hamantaschen cocktail topper (optional; see tutorial above)
Fill a tall glass with ice. Add the gin, lemon juice, apricot nectar, and simple syrup (if using). Stir briefly to combine, then top with club soda and give it one gentle stir. Garnish with a rosemary sprig, and (optional) perch a hamantaschen cocktail topper on the rim.
