Lotus Hamantash Cookies

Yields45 ServingsPrep Time30 minsCook Time15 minsTotal Time45 mins

Enjoy the delicious flavor of cookie butter in every bite!

Chocolate Centers

1 lb bittersweet chocolate coating, chopped

1 cup cookie butter (Lotus)

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

Melt chocolate in a double boiler over low heat or in the microwave.

Add cookie butter and stir to combine.

Fill the chocolate mold cavities.

Freeze 15 minutes or until firm, remove from mold and repeat to use all the mixture.

Yield: 45 truffles

Preheat oven to 375°F

Line 2 sheet pans with a Silpat or parchment.

In the bowl of a mixer fitted with the paddle attachment, cream margarine and sugars until fluffy.

Add cookie butter and vanilla.

Add eggs, vanilla and pareve milk or juice.

Whisk together dry ingredients.

Add to mixer and mix well until combined.

Using a small cookie scoop, portion out dough and roll in your palm to from a smooth ball.

Place 2” apart on prepared sheet pan and bake for 8-10 minutes until bottoms are golden and set.

Remove sheet pan from oven and let cool for 5 minutes.

Gently press one chocolate hamantash in the center of each cookie.

Cool completely.

Nutrition Facts

45 servings

Serving size