Raise your hands if Hamantaschen cookies are your favorite Jewish dessert.
I can only think of one thing that can make this crumbly, buttery shortbread even better: Biscoff Butter.
We are baking a cookie (Speculoos) inside the mother of all cookies (shortbread), and the parody of the Kosher law: do not cook the goat in its mother’s milk, did not escape my thoughts altogether. But even though these cookies are sinfully delicious, they are nothing if not a (kosher) Purim miracle.
What I like about these Hamantaschen cookies is that, unlike most Biscoff desserts, we do not mix any Speculoos cookies or butter into the dough. We make our own version of Speculoos dough by adding some cinnamon and nutmeg and substituting some white sugar with light brown sugar. This way, instead of searching for the Biscoff flavor, it will burst in our mouth at first bite.
The even better news is that you can use other flavors for the filling, like chocolate, peanut butter, or Strawberry preserves, and still enjoy the flavors of Speculoos/Biscoff.
For best results, I highly recommend that you use a kitchen scale. A kitchen scale is the best way to measure your ingredients, especially the flour. Even the slightest weight change can yield an over-dry dough that is too sticky to work with.
Dipping or coating the cookies with warm Biscoff butter is optional, and remember that the butter does not set like chocolate, and holding the cookies might get messy. It's worth it.
You can freeze the cookies raw or bake them for up to 3 months. If raw, line them in single layers and line a piece of parchment paper between each layer; you do not want them to stick together. Baked, you can use an airtight container or a freezer bag, and there is no need to separate with baking paper.
Ingredients
- 14 tablespoons 200g unsalted butter, softened at room temperature
- ¾ cup 150g granulated sugar
- ¼ cup 50g light brown sugar
- 2 large eggs at room temperature
- 3 ½ cups 420g all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon cinnamon
- ¼ teaspoon ground nutmeg
- 1 cup Biscoff butter for filling
- 1 cup Biscoff butter warm, for dipping
- Crushed Speculoos cookies for decorating
Nutritional Facts
Instructions
- In a bowl of s stand mixer, beat the butter and sugar until light and fluffy, about 4 minutes.
- Add the eggs, one at a time, then scrape the bottom and sides of the bowl.
- Sift the flour, baking powder, cinnamon, and nutmeg in a separate bowl and use a fork to blend.
- Drop the dough over a floured surface, and divide it into four equal pieces; wrap each piece with plastic wrap and refrigerate for a minimum of one hour or overnight.
- Preheat oven to 375°F (190°C), and line two baking sheets with parchment paper.
- Remove the dough from the refrigerator and roll it over a floured surface to ¼ inch thick.
- Cut 3-inch circles, and dot each with ½ teaspoon of Biscoff butter in the center. Use a small brush lightly dipped with water to brush the edges of the cookies.
- Gently lift the sides of the cookie round and pinch it into triangles. Place cookies on prepared baking sheet and bake for 15-18 minutes or until the edges are golden brown.
- Remove from the oven, and allow to cool completely.
- When cool, dip the cookies into the warm biscoff butter and sprinkle with the crushed cookies.
Video
Notes
Freeze the cookies, baked or raw, in single layers divided by parchment paper. Store the cookies in an airtight container for up to 5 days at room temperature.
