Enjoy the delicious flavor of cookie butter in every bite!
[cooked-sharing]
Yields45 ServingsPrep Time30 minsCook Time15 minsTotal Time45 mins Chocolate Centers
1 lb bittersweet chocolate coating, chopped
1 cup cookie butter (Lotus)
Cookies
1 cup margarine (2 sticks)
1 cup granulated sugar
1 cup light brown sugar, packed
1 cup cookie butter
2 eggs
2 tsp pure vanilla extract
1 tbsp pareve milk or fruit juice
3 ½ cups flour
1 tsp baking powder
1 tsp baking soda
Tools
Chocolate Centers
1Melt chocolate in a double boiler over low heat or in the microwave.
2Add cookie butter and stir to combine.
4Freeze 15 minutes or until firm, remove from mold and repeat to use all the mixture.
Cookies
7Line 2 sheet pans with a Silpat or parchment.
8In the bowl of a mixer fitted with the paddle attachment, cream margarine and sugars until fluffy.
9Add cookie butter and vanilla.
10Add eggs, vanilla and pareve milk or juice.
11Whisk together dry ingredients.
12Add to mixer and mix well until combined.
13Using a small cookie scoop, portion out dough and roll in your palm to from a smooth ball.
14Place 2” apart on prepared sheet pan and bake for 8-10 minutes until bottoms are golden and set.
15Remove sheet pan from oven and let cool for 5 minutes.
16Gently press one chocolate hamantash in the center of each cookie.
Ingredients
Chocolate Centers
1 lb bittersweet chocolate coating, chopped
1 cup cookie butter (Lotus)
Cookies
1 cup margarine (2 sticks)
1 cup granulated sugar
1 cup light brown sugar, packed
1 cup cookie butter
2 eggs
2 tsp pure vanilla extract
1 tbsp pareve milk or fruit juice
3 ½ cups flour
1 tsp baking powder
1 tsp baking soda
Tools
Directions
Chocolate Centers
1Melt chocolate in a double boiler over low heat or in the microwave.
2Add cookie butter and stir to combine.
4Freeze 15 minutes or until firm, remove from mold and repeat to use all the mixture.
Cookies
7Line 2 sheet pans with a Silpat or parchment.
8In the bowl of a mixer fitted with the paddle attachment, cream margarine and sugars until fluffy.
9Add cookie butter and vanilla.
10Add eggs, vanilla and pareve milk or juice.
11Whisk together dry ingredients.
12Add to mixer and mix well until combined.
13Using a small cookie scoop, portion out dough and roll in your palm to from a smooth ball.
14Place 2” apart on prepared sheet pan and bake for 8-10 minutes until bottoms are golden and set.
15Remove sheet pan from oven and let cool for 5 minutes.
16Gently press one chocolate hamantash in the center of each cookie.
