Coooking Temperature: 375 °F / 190 °C / Gas Mark 5
Adjust Servings Here: 24cookies
Bring the classic pecan pie to your favorite cookie with this pecan pie hamantaschen. A traditional festive Purim cookie with a modern twist. These delicious cookies use a shortbread cookie dough wrapped around a sweet pecan pie filling made with chopped pecans, maple syrup, and a touch of cinnamon.
Chop the pecan into small pieces. Then, add the pecans and all other filling ingredients in a heavy bottom saucepan.Pro tip- since the filling is a small space on a 3-inch disc we want the pieces of pecans to be small. Otherwise, the filing will look too bulky
Heat on medium-low until the sugar melts and starts to thicken. Once all the syrup is absorbed, almost dry, take it off the heat.Pro tip - it is important that all the juices have evaporated, otherwise you will have soggy cookies.
Take it off the heat. Let cool completely before filling in the cookies.Pro tip - it is important that the filling is cold, not hot when filling or it will warm the dough making it hard to shape. You can even put in the freeze for a quick chill.
Prepare shortbread dough
In a bowl, sift and combine together flour, cornstarch, baking powder, and salt.
In the bowl of a stand mixer with the paddle attachment, cream the butter and powdered sugar until light and creamy.Pro tip - do not cream too long, just until the sugar is melted, as we do not want to add too much air into our dough.
Add the egg and egg yolk one at a time. Followed by the vanilla extract.
Next, add the flour mixture. Combine well into a soft dough. You can combine the dry ingredients all at once.
Divide the dough into two discs. Wrap well in plastic wrap and chill for at least 2 hours or until firm enough to roll.Pro tip - it is important to chill until the dough is firm enough to roll. Otherwise, it will be difficult to shape the cookies.
Roll and fill cookies
Roll the chilled cookie dough on a lightly floured surface to about ⅛ thickness.Pro tip - You want the cookies thin enough so you can overlap the edges without cracking but thick enough so they won't become too hard.
Add about a tablespoon of filling in the center. Pro tip -Do not add too much filling because the hot filling will force the cookies to open during baking.
Dampen the disc edges very lightly with water or egg white Pro tip - you need just a dap of the water or egg whites otherwise it will be difficult to secure these folds
Method one - Overlap the three corners as shown in the video. Fold the first two sides over at one end. Then overlap the third side under the first and under the second.Pro tip -At all times each side should be one under and one over the other. Sounds complicated but if you see the video it's pretty simple.
Method two - FInd the middle. Pinch two sides together, Bring the third side up and pinch to meet the other two sides. Pro tip - Press the folds gently, but firmly so they do not open during baking.
Chill and bake.
Once all cookies are filled - chill them in the fridge while you preheat the oven.Pro tip - chilling helps the cookies hold their shape better.
Preheat the oven at 375 °F / 190 °C / Gas Mark 5
Brush the cookies with egg wash. Bake for 10 to 12 minutes until the edges are lightly golden.
Chill the dough as required. This will prevent the cookies from spreading too much.
Roll the disc fairly thin so the cookies do not look bulky.
However, too thick cookies tend to open up when baking.
Use the right method for the right technique. The pinch method works with firm cookie dough. And yet, if you are unsure use the overlap method. Alternatively, test a few cookies with the pinch method first before you do the whole batch.
Keep the filling thick so it won't bleed out of the cookies.
Do not overfill the center to prevent overflow. The cookie dough is shortbread based so it's delicious on its own.
Make the disc no smaller than 3 inches because once folded they tend to be smaller in size. Unless, of course, you want mini hamantaschen cookies which are very pretty too.
Bake until they are starting to get slightly brown on the sides. Don't brown too much to prevent them from going hard.
These cookies will stay fresh for up to a week but they taste best in the first few days of baking.
The cookie dough can be chilled for a week in the fridge or frozen for up to three months in the freeze.
Fruit fillings will last for a week in the fridge.
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you