Watch the Full Step-by-Step
Servings: 10
- Mixing bowls
- Round cutter
- Kitchen scale
INGREDIENTS
Dough:
- 7 ounces/200 grams unsalted butter, softened
- ⅓ cup powdered sugar
- 1 large egg
- 2 cups/260 grams all-purpose flour
- 1 cup/130 grams cornstarch
Add-ins:
- 2 tablespoons pistachios, chopped
- 2 tablespoons cocoa powder
- Hamantaschen fillings:
- Chocolate spread
- Biscoff spread
Pistachio filling:
- 5 ounces/150 grams white chocolate, melted
- ½ cup + 1 tablespoon pistachios, ground
Sandwich cookie fillings:
- Dulce de leche
- Strawberry jam
INSTRUCTIONS
- Cream butter and sugar until smooth. Add the egg and mix. Sift in flour and cornstarch; knead until smooth. Chill for 10 minutes.
- Divide dough into three portions. Add cocoa to one and pistachios to another, leaving the third plain. Roll each parchment to 1/8-inch thickness. Cut circles with a round cutter.
- Place 1 teaspoon filling in the center of each circle. Fold into hamantaschen and pinch edges firmly. Arrange on parchment-lined baking sheets. Bake at 350°F/180°C for 12–14 minutes.
- Bake flat cookies on the same sheet for 10 minutes. Transfer to wire racks to cool. Fill sandwich cookies and decorate as desired.