Step away from prune and poppyseed and jump into all new hamantashen flavors! Purim is a time of drinking and eating. Combine the two and you have a unique dessert that elevates the purim spirit! Made with real liquors, these hamantashen are 100% kosher and 100% delicious! Wow yourself and your friends by introducing them to these tempting and fun one-of-a-kind treats! It's time to lift up those cocktail hamantashen and say L'chaim!

Dough (makes 2 1/2 Dozen):

• 2 c. Flour

• ¾ tsp. Baking Powder

• 1/8 tsp. Salt

• ½ c. Earth Balance or Butter, softened

• 2/3 c. Sugar

• 1 Egg

• 1 Egg Yolk (reserve the egg white for assembling the cookie)

• 1 tsp. Vanilla

• 1 tsp. Peppermint extract

• 2 tbsp. Minced Fresh Mint Leaves or 1 tbsp. Dried Mint Leaves

• Raw Sugar (optional)

Dough: Stir together flour, baking powder and salt. In another bowl, beat butter until creamy. Beat in sugar until fluffy. Beat in egg, egg yolk, vanilla, peppermint oil and mint leaves. Beat in flour mixture until combined. Divide dough in half and wrap each half in plastic wrap and refrigerate several hours or overnight.

Preheat oven to 375 and line 2 large cookie sheets with parchment paper. Roll out refrigerated dough on a lightly floured surface, about 1/8 inch thick. Cut rounds, until dough is finished. Fill the rounds with the lime-rum curd filling, then dip your pinky in egg white and lightly wet the edges around the hamantashen. Make the hamantashen triangle shape by folding the bottom to make two corners and folding the top to make the 3rd (requires both hands). Brush the outer part of the hamantashen with egg white and sprinkle on the raw sugar. Bake for about 12 minutes until lightly browned.

Lime-Rum Curd Filling:

• 1 c. Sugar

• ¼ c. Earth Balance or Butter

• ¼ c. Corn Starch

• ¾ c. Fresh Lime Juice

• 1 tbsp. Lime Zest

• 2 Eggs, Beaten

• 2 tbsp. Rum

Filling: Place the sugar, earth balance, corn starch, lime juice, lime zest and rum in a sauce pan. Stir until combined. While stirring, heat the mixture until the butter melts. Pour some of the lime mixture into the eggs and stir together to temper the eggs. Pour the egg mixture into the pan and whisk constantly till mixture starts to boil and thicken. Whisk for about a minute, take off heat. Refrigerate the curd till ready to use.

If you notice that the curd is not smooth enough, you can run it through a food processor or use an immersion blender.