What’s Cooking: Recipes

With Purim around the corner, we thought you’d enjoy these.

Ingredients

Directions

Cream the butter and confectioners sugar in a bowl of a mixer fitted with a paddle attachment. Add the 2 eggs and mix for about 2 minutes, until well incorporated with the butter and sugar. Gradually add both flours, the sesame and the sumac and mix until it all comes together into a dough. Do not over mix. The dough might be a bit sticky.
Remove the dough, and wrap it with plastic wrap and then refrigerate for at least one hour.
In a bowl combine all the filling ingredients using a rubber spatula until smooth. Set aside to refrigerate if you are not making the halvatashen right away.
Remove the dough from the fridge and place to a lightly floured surface. Using a rolling pin, flatten the dough to a 1/4 inch thick square. Using a drinking glass or cookie cutter, cut out 3 inch circles and place them on a lightly floured surface. Use all the dough scraps and roll them out again to make as many circles as possible.
Place a small dollop of filling in the center of each circle. Lightly brush the edges with water and using your fingers, pinch the edges to form a triangular shape, making sure the filling in the center stays uncovered.
Place the halvataschen on a tray lined with parchment paper, cover and refrigerate for about 1 hour.
Preheat the oven to 375 degrees. Bake the halvatashcen for about 20 minutes.
Once cooled down, you can dust them with powdered sugar and a bit of ground sumac. Enjoy.