Koloocheh Persian Purim Cookies Recipes

Steps:

• In a mixing bowl, beat the butter and sugar together (or use a fork) until creamy. Stir in 1 tbs water with the vanilla and salt until well combined.
• Mix in 1-1 1/2 c flour until combined (the texture should be crumbly). Then knead in the remaining flour until the dough pulls away from the bowl and becomes stiffer/no longer crumbly.
• Preheat oven to 350°F.
• In a blender or food processor, combine walnuts, sugar, rosewater and salt until a slightly chunky paste forms.
• Pinch off a walnut-sized piece of dough and flatten it in your palm. It should be approximately 2.5-3 inches in diameter.
• Add a small amount of filling (about 1/2 tsp) to the center of the dough. Pinch it shut, then pat to make a round cookie.
• Place in a greased/floured cookie sheet or pan, repeat until all the dough is used up.
• Bake 15-25 minutes, or until the bottoms of the cookies are golden brown and the tops are lightly browned and no longer soft (and the house will smell delicious!).
• Remove from the baking sheet and cool on a wire rack.
• Enjoy!

Steps:

• Cream the butter and sugar together in the large bowl.
• Add the egg yolks and continue to mix well.
• Add the ice water.
• Gradually stir in flour until a ball of dough is formed.
• Place the dough in plastic wrap and refrigerate it for several hours or overnight.
• When ready to continue, take dough out of refrigerator.
• Turn on the oven to 350 degrees.
• Grease the cookie sheet with the butter.
• Divide the dough in half.
• Wrap the extra half in the plastic and put back in the refrigerator.
• Roll out the dough on a clean, lightly floured surface to a 1/4" thickness.
• Cut it into 2" circles (use the top of a glass to"press out" the circles).
• Place 1 teaspoon of the jam in the center of each circle and fold into three-cornered cookies.
• Start by pressing two sides together, then fold the third side over and press the ends together.
• Place the Hamantaschen about an inch apart on the greased cookie sheet and bake for 10-15 minutes, or until lightly browned along the edges.
• You don't have to limit yourself to jam, I have used chocolate, peanute butter, a combo of peanut butter and chocolate, date spread, etc.