These cookies look like they come straight from the bakery. Notice how bakeries boast the homestyle taste, while home-based bakers boast the bakery look. This is the perfect shidduch between the two.
Flower Cookies with Halvah Filling
Recipe By Clara Fatal
- Cooking and Prep: 40 m
- Serves: 45
-
Contains:
Ingredients (8)
Main ingredients
Garnish
Start Cooking
Make the Cookies
Yield: 90 cookies
Tools: Cookie gun, piping bag
-
Place the cocoa, sugar, margarine, salt, non-dairy topping, and egg yolks into a mixer bowl. Mix with a dough hook until the mixture is smooth. Add the flour and continue working the batter into a soft, flexible dough.
-
Pull off a piece of dough and form a short, wide sausage-shaped roll. Put this dough into a cookie gun and select a flower-shaped disc. For small cookies, set the top control to 1. For bigger cookies, like the ones shown here, set it to 2. Screw the cookie gun closed.
-
Line a baking sheet with Gefen Easy Baking Parchment Paper and press out the cookies onto the paper, until the dough is used up.
-
Heat the halvah cream in the microwave for 20 to 30 seconds and transfer to an icing bag. Cut a small, narrow hole in the corner of the bag, and squeeze a bit of cream into the center of each cookie.
-
Bake at 300–350 degrees Fahrenheit (160 degrees Celsius) for 20 minutes. Remove the baking sheet from the oven and cool. Use a flat knife to remove the cookies from the baking paper. Let the cookies cool completely before storing, so that the cream can harden fully.
Note:
These cookies freeze well.
