Recipe Hamantaschen Shortbread Cookies

Halva Pistachio Hamantaschen Purim Cookies Veena …

WEBMar 12, 2019 · Followed by the vanilla extract. Next, add the flour, salt, and cornstarch. Combine well into a soft dough. Pro tip – you can combine …

1. In the bowl of a stand mixer with the paddle attachment, cream the butter and powdered sugar until light and creamy.Tip - do not cream too long, just until the sugar is melted, as we do not want to add too much air into our dough.
2. Place the pistachio nuts in a food processor and pulse to a coarse powder. Set aside
3. Roll the chilled cookie dough on a lightly floured surface to about 1/8 thickness.Tip - You want the cookies thin enough so you can overlap the edges without cracking but thick enough so they won't become too hard.
4. Once all cookies are filled - chill them in the fridge while you preheat the oven.

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Millionaire’s Shortbread Hamantaschen Recipe Food …

WEBFeb 16, 2021 · Directions. For the dough: Beat the butter and sugar together in a large bowl with an electric mixer until light and fluffy, about …

1. For the dough: Beat the butter and sugar together in a large bowl with an electric mixer until light and fluffy, about 2 minutes. Beat in the vanilla and egg yolk just until combined. Switch to a wooden spoon or use your hands to gradually mix in the flour and salt until combined and the dough is uniform. Do not over-mix. The dough should be slightly tacky; if it’s very sticky add a little more flour 1 tablespoon at a time. Gather the dough into a ball, flatten into a disk, wrap in plastic wrap and refrigerate at least 2 hours or overnight.
2. For the caramel filling: Place the sugar in a medium heavy-bottom saucepan and cook, stirring, over medium heat. The sugar will clump up at first and then melt into a brown liquid; lower the heat if it starts to burn. This will take about 10 minutes so be patient!
3. Combine the butter, cream and salt in a separate small saucepan and place over medium heat just until the butter melts. Once the sugar is melted, slowly whisk the cream mixture into the sugar until uniform in color. Simmer for 2 minutes without stirring. Remove from the heat. Transfer to a small bowl and refrigerate, covered, until firm, about 2 hours.
4. When you are ready to form the hamantaschen, roll the dough out on a lightly floured surface to about 1/4-inch-thick. If your dough cracks as you roll, let it warm up to room temperature before continuing to roll.

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