Alison Barnett’s Mojito Hamantaschen



2 cups flour

3/4 teaspoon baking powder


1/8 teaspoon salt

1/2 cup Earth Balance or butter, softened

2/3 cup sugar

1 egg

1 egg yolk (reserve the egg white for assembling the cookie)

1 teaspoon vanilla

1-1 1/2 teaspoons peppermint oil

1 tablespoon Fresh Mint Leaves, minced

Raw sugar (optional)

Lime-Rum Curd Filling

1 cup sugar

1/4 cup Earth Balance or butter

1/8 cup corn starch

3/4 cup fresh lime juice

1 tablespoon lime zest

2 eggs, beaten

2 tablespoons rum


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 and with your pinky, dip in egg white and lightly wet the edges around the hamantaschen.

Make the hamantaschen triangle shape by folding the bottom to make two corners and folding the top to make the third (requires both hands).

Brush the outer part of the hamantaschen with egg white and sprinkle on the raw sugar. Bake for about 12 minutes until lightly browned.


Place the sugar, Earth Balance, corn starch, lime juice, lime zest and rum in a saucepan.

Heat the mixture till 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 and strain into a bowl (this will separate any egg that may have curdled from the curd itself).

Refrigerate the curd till ready to use.