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The Hirshon Adult Intoxicating Hamantaschen - המן־טאַשן

The Hirshon Adult Intoxicating Hamantaschen – המן־טאַשן

  • Author: The Generalissimo


  • Cookie Dough:
  • ½ cup (125 ml) butter, minus 2 Tbsp.
  • ***
  • 2 Tbsp. (30 ml) cannabis butter, made from:
  • ½ ounce of your preferred Cannabis of choice
  • 1 ½ cups water
  • 8 ounces clarified butter, melted butter, or oil
  • ***
  • 1 cup (250 ml) sugar
  • 1 egg (TFD prefers a duck egg, as they are richer – but chicken eggs are just fine)
  • 2 (500 ml) cups flour
  • 2 tsp. (10 ml) baking powder
  • 2 Tbsp. (30 ml) whole milk
  • 1 tsp. (5 ml) vanilla paste extract
  • 1 tsp. (5 ml) almond extract
  • ***
  • Cherry Filling:
  • ⅓ cup chopped walnuts
  • 1 cup Luxardo Maraschino cherries
  • ¼ cup raw acacia honey
  • ⅛ cup kosher grape juice
  • 1 ½ Tbsp. freshly-ground cardamom
  • 1 tsp. mahleb
  • 2 tsp. tkemali (VERY optional but TFD likes it)
  • ***
  • Apricot filling:
  • 1 cup dried apricots – TFD prefers California for this recipe due to their beautiful yellow-orange color
  • ⅓ cup pineapple preserves
  • 1 Tbsp. microplaned lemon zest
  • 1 ½ Tbsp. fresh lime juice
  • 2 tsp. rum
  • ½ tsp. freshly-ground allspice
  • 1 tsp. freshly-ground nutmeg
  • a touch of Tabasco (optional but TFD likes it)
  • ***
  • Melted dark chocolate to coat one triangular point of the cookie (to make sure you don’t accidentally mix up adult and kids versions!)


  1. To make the cannabis butter:
  2. Preheat the oven to 220° F.
  3. Gently break apart the desired amount of weed using a hand-grinder, scissors, or with hands until it’s the perfect consistency for rolling a joint— fine, but not too fine. Anything too fine will slip through cheesecloth (or a joint, for that matter). You want your cannabutter and oil to be clean and as clear as possible.
  4. Evenly spread your plant material onto the glass baking dish or sheet pan. Pop in the oven on the center rack for 20 minutes if using old or lower quality weed; 45 minutes for cured, high-grade weed; or 1 hour or more for anything that has been recently harvested and is still wet.
  5. Check on the weed frequently while it’s in the oven, gently mixing it every 10 minutes so as to not burn it. You will notice that the color of your herb will change from bright green to a deep brownish green. That’s when you know it has decarboxylated.
  6. In a medium saucepan on very low heat, add water and butter. When the butter is melted, add the decarboxylated cannabis. Mix well with a wooden spoon and cover with lid.
  7. Let mixture gently simmer for 4 hours. Stir every half hour to make sure your butter isn’t burning. If you have a thermometer, check to make sure the temperature doesn’t reach above 180°.
  8. After 4 hours, strain with cheesecloth or metal strainer into a container. Let the butter cool to room temperature. Use immediately or keep in refrigerator or freezer in a well-sealed mason jar for up to six months.
  9. Now, on to the hamentaschen!
  10. Cream butters and sugar, then add egg. Sift flour and baking powder together and add a little to creamed mixture. Add milk, then remaining flour. Mix in vanilla and almond extracts. Mix very gently – you don’t want to toughen the dough!
  11. Gently roll the dough out ⅛ to ¼ inch (2.5 to 5 mm) thick. Cut into rounds, dot each with a spoonful of filling, form into triangles. Put the cookies on a baking tray and put them in the freezer for 30 minutes. Remove, put the tray into a preheated oven at 375 degrees (190 C) for 15 to 30 minutes or until delicately browned.
  12. Once cooled, dip one point of each hamentaschen in melted dark chocolate to help distinguish the adult cookies from any others you might be serving for children or those who prefer not to indulge!
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