Step 1

Make the cookies: Preheat oven to 350 degrees and line a baking sheet with parchment paper.

Step 2

In a medium bowl, whisk together flour, baking soda, and salt. 

Step 3

In the bowl of a stand mixer fitted with a paddle attachment or working with electric beaters and a large bowl, beat butter and sugar on medium-high speed until light and creamy, 4 to 5 minutes.

Step 4

Add egg and beat until just blended. Scrape down the sides of the bowl and add the buttermilk and vanilla, beating until smooth. 

Step 5

Reduce speed to low and gradually beat in the flour mixture just until no dry streaks remain.

Step 6

Use a 2-ounce ice cream scoop to place scoops onto prepared baking sheet about 3 inches apart. Bake about 15 minutes, until golden and springy to the touch.

Step 7

Cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Step 8

Make the icing: In a double boiler or a medium heatproof bowl set over a pot of water, combine sugar, water, corn syrup, and cream of tartar. Bring the water in the pot to a soft boil over medium heat, then lower heat to a simmer and whisk the sugar mixture constantly until the mixture thickens, about 15 minutes. Remove from heat and stir in the vanilla. Divide between two bowls and add chocolate chips to one bowl while fondant is still hot. Mix in the chips to combine, adding more hot water as needed to achieve a spreadable consistency.

Step 9

Spread vanilla icing on half of the flat side of each cookie, then frost the other halves with chocolate icing. Add hot water to the bowls of the icing by the ½ teaspoon to maintain a spreadable consistency. Let set for 30 minutes before serving.

Step 1

Make the dough: Place the vegetable oil, orange juice, sugar, and eggs into a medium sized mixing bowl. Mix until combined well. Set aside. Sift the flour and baking powder into a seperate large mixing bowl. Add the anise and sesame seeds and stir to combine. Make a large well in the center of the bowl. Gently pour the wet ingredients into the well. Use a fork to slowly stir in the edges of the well to mix the liquid ingredients with the dry ingredients. Continue stirring until the mixture forms a dough. Knead the dough in the bowl for about 2 to 4 minutes until the dough is completely smooth and the ingredients are well incorporated. The dough should be sticky. Cover the bowl with a kitchen towel and set aside at room temperature for about 30 minutes.

Step 2

Preheat oven to 325 degrees. Line four large baking sheets with parchment paper and set aside. 

Step 3

Shape the dough: Attach a pasta machine to a counter or add a pasta extension to stand mixer. Transfer the dough onto a floured surface and divide it into 6 even pieces. Take one piece of dough and set the remaining 5 pieces aside. Use your fingers to flatten the dough into a rectangle about 2 inches thick. Starting at the thickest setting of the pasta machine (most likely #1), feed the dough through the machine starting with the short edge of the rectangle and gently catch the flattened dough on the other end with your hand. Reduce the pasta machine to the next narrowest setting (most likely #2), and again feed the short side of the dough through the machine again. The dough should be about ⅛ inch thick. Place the rolled out dough onto a floured surface.

If you are using a rolling pin, see the cook's note below.

Step 4

Using a fluted pastry wheel or a sharp knife, cut the dough into smaller rectangles of about 3 x 2 ½  inches. Peel off any excess dough and reserve. Once the biscuits are shaped, use a pastry hole maker or a fork to poke several holes into each biscuit. Gently transfer the shaped biscuits onto the parchment lined baking trays. If needed, use a knife to help peel the biscuits off of the floured surface. Repeat the dough shaping, cutting and poking process with the remaining 5 pieces of dough.

Step 5

Once the biscuits are shaped, use a pastry hole maker or a fork to poke several holes into each biscuit. Gently transfer the shaped biscuits onto the parchment lined baking trays. If needed, use a knife to help peel the biscuits off of the floured surface.

Step 6

Once all the biscuits are placed on baking trays, transfer them into the oven and bake for about 20 to 25 minutes until golden brown. If needed, bake the biscuits in batches of 2 baking trays at a time. You can shape all the excess dough into one unified piece and make more biscuits using this dough.

Step 7

Set the rifat aside to cool for about 10 minutes.

Step 8

Serve rifat with a side of moroccan tea.

Step 1

Preheat oven to 400 degrees.

Step 2

Line a baking tray with parchment paper. Place the almond flour and confectioners sugar in a large bowl and mix well. Add all the remaining ingredients (except 1 cup of confectioner’s sugar for coating). Mix to combine and create a smooth, fluffy and wet kind of dough. Cover and place in the refrigerator to cool for about 30 to 60 minutes until the dough is set.

Step 3

Place the remaining 1 cup of confectioners sugar in a small bowl.

Step 4

Remove from the refrigerator and tear a small piece of dough, about 1 ½ ounces. Shape the dough into a sphere and roll in the confectioners sugar to coat well. Place the coated ball onto the baking sheet and repeat with the remaining dough. Evenly space the cookies on the baking sheet. 

Step 5

Set the baking sheet aside for 1 to 2 hours. This will dry out the dough and form a bit of a crust on the cookies.

Step 6

Transfer the baking sheet to the oven and bake for 8 minutes. Rotate the tray and bake for another 2 to 3 minutes until the cookies are very slightly golden.

Step 7

Cool the cookies and serve at room temperature.

Step 1

Prepare the filling: Pulse the walnuts in a food processor until finely chopped (or finely chop them with a knife); set aside.

Step 2

Put the dates, hot water, and butter in a large skillet and heat over medium heat, mixing and smashing the dates with a fork, until a soft paste-like mixture forms, about 2 minutes. Stir in the cinnamon, cloves and orange zest. Remove from the heat, add the walnuts and orange blossom water, and stir until thoroughly combined.

Step 3

Transfer the date paste to a plate and refrigerate it for 30 minutes, or until completely cooled.

Step 4

Meanwhile, prepare the dough: Combine the all-purpose flour, semolina flour, baking powder, and confectioners' sugar in a large bowl. Add the butter and rub it into the flour with your fingertips until the mixture looks like coarse meal. Add the milk and vanilla and stir with a wooden spoon or spatula until the dough begins to hold together.

Step 5

Transfer the dough to a lightly floured work surface and, using the palms of your hands, knead gently until it becomes smooth, about 1 minute. Shape the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 15 minutes and up to 1 hour.

Step 6

Remove the cooled date paste from the refrigerator and take 1 heaping teaspoon (about 10 g) and roll it between your palms into a ball. Set the date ball on a large plate and continue with the rest of the filling, making 20 balls total.

Step 7

Arrange the oven racks in the lower and upper thirds of the oven and preheat the oven to 325°F. Line two baking sheets with parchment paper.

Step 8

Shape the cookies: Take the dough from the refrigerator and divide it into 20 walnut-sized pieces. Roll each piece into a ball with your hands; the balls should be twice the diameter of the date balls. Gently press your fingertip or the handle of a wooden spoon into one dough ball to create an indentation in the center. Carefully enlarge the indentation by cradling the dough ball in one palm and pinching the edges with the index finger and thumb of your other hand, working around the inside and outside of the dough to form a shell ¼ inch thick. Gently push a date paste ball into the dough shell and press the edges of the dough together over the top of it, gently pinching the dough to enclose and seal in the filling in an even layer of dough and reshaping the stuffed dough into a ball. Repeat with the remaining dough and filling.

Step 9

Dust your cookie mold lightly with flour. With your palm, gently press a filled dough ball into the mold, unpinched side down. Flip the mold over and tap against the work surface until the menena pops out. Place the cookie decorated side up on one of the prepared baking sheets. Repeat with the rest of the filled dough balls, spacing them about ½ inch apart on the baking sheets.

Step 10

Bake the menenas until they are firm and pale ivory, 20 to 30 minutes, rotating the baking sheets top to bottom and front to back about halfway through. The cookies should not brown, or they will be hard. Remove from the oven and let the cookies sit on the baking sheet for 1 minute, then carefully transfer them to a wire rack. Dust the cookies generously with confectioners' sugar while still warm and let cool to room temperature.

Step 1

Place almonds on a baking sheet and bake at 350° for 5-6 minutes. Cool slightly, then transfer to a food processor and grind until the almonds look like flour (do not over grind or they will become almond butter).

Step 2

Add the flour, butter, salt, powdered sugar and vanilla sugar to the bowl of the food processor. Pulse until the dough comes together, about 2 minutes. Press the dough into a ball, wrap in plastic wrap, and chill for 45 minutes to 1 hour.

Step 3

Preheat the oven to 350°. Line two baking sheets with parchment paper or a Silpat mat. Use a tablespoon to scoop up the dough and roll into a small log. Use your hands to shape each log into a crescent, then place onto the baking sheet, about an inch apart. Repeat until all of the dough has been used.

Step 4

Bake cookies for 14 to 15 minutes, until the edges are just slightly golden (cookies should still be light in color). Cool on a cooling rack.

Step 5

Combine the powdered sugar and vanilla sugar for the topping, then sift over the cookies until completely coated. Cookies can be kept in an airtight container on the counter for about 14 days.

Step 1

Place the butter, light brown sugar and white sugar into the bowl of a standing mixer fitted with a beater attachment. Mix on low to medium speed and after 30 seconds increase the speed to medium or medium high. Beat the mixture until it is creamed, light and fluffy. Stop the mixer. Add the egg, vanilla and almond extracts and mix again until combined. 

Step 2

In a separate bowl whisk together flour, baking soda and salt. Add the dry ingredients into the mixture in the bowl of the standing mixer. Mix until just combined. Stop the mixer and add the rolled oats and walnuts (if using). Mix until the dough is just combined. Cover with plastic wrap and refrigerate for at least one hour.

Step 3

Preheat the oven to 350F.

Step 4

Shape dough into ½  ounce balls (about ¾ inch in diameter). Place each ball onto a baking sheet lined with parchment paper. The cookies will spread when baking so give them a little space. Dip a fork into some flour and press the dough balls flat or use the bottom of a glass dipped in flour to flatten each dough ball.  Refrigerate, loosely covered, until ready to bake or bake immediately. 

Step 5

Bake the cookies for 9 to 13 minutes or until browned and crisp. Cool on baking racks for about 15 minutes and serve.

Step 1

Preheat the oven to 325ºF.

Step 2

Line a large baking sheet with aluminum foil. Grease another large baking sheet with cooking spray.

Step 3

Place the whole almonds onto the baking sheet with aluminum foil and roast the almonds in the oven. Toss the almonds every 5 minutes until they are fragrant and lightly roasted, about 15 minutes total. Set aside to cool.

Step 4

Once the toasted almonds have cooled, place them into a food processor and finely grind the almonds.

Step 5

Place the ground almonds into a mixing bowl and add the granulated sugar, turbinado sugar, egg whites, orange and almond extracts, and orange zest and mix well until the ingredients combine and form a dough like consistency. Cover with plastic wrap and refrigerate for at least 1 hour.

Step 6

Increase the oven temperature to 350F. Make sure the rack is positioned in the middle of the oven.

Step 7

Shape the macaroons: Scoop 1 heaping teaspoon of the macaroon dough, roll it onto a ball and shape it into a 1 ½ inch wide macaroon. Place the shaped macaroon onto the greased baking sheet. Repeat with the remaining dough. Gently press a few sliced almonds onto the top of each macaroon. Sprinkle the macaroons with a 1 teaspoon of turbinado sugar.

Step 8

Bake for 12 to 15 minutes or until the macaroons are golden brown and cooked through and a bit tender in the center.

Step 9

Transfer the baking sheet from the oven and after 5 minutes, gently transfer the macaroons onto a tray using a spatula. Let them cool to room temperature and serve.

Step 1

Heat oven to 350℉. In a medium bowl, whisk together the flour, baking powder, salt, and poppy seeds.

Step 2

In a separate small bowl, whisk together the sugar, oil, egg, and vanilla. Pour this mixture into the flour mixture and stir with a rubber spatula or wooden spoon until thoroughly combined.

Step 3

Scrape the dough onto a floured surface. Knead a few times to make sure everything is well combined.

Step 4

Cut off a manageable piece of dough (half or less), and roll it out on a well-floured surface until it is slightly thinner than ¼-inch thick.

Step 5

Use cookie cutters to cut into desired shapes, or cut by hand into triangles, and carefully transfer to a parchment-lined baking sheet. Repeat with remaining dough. Bake for 12 to 15 minutes, until browning on the edges.

Step 6

Transfer to a wire rack to cool. The cookies will keep well for up to a week in an airtight container, and much longer in the freezer.

Step 1

Do not preheat the oven. Place racks in the upper and lower thirds of the oven. Line two rimmed baking sheets with parchment paper and grease with cooking spray or vegetable oil.

Step 2

Place the walnuts, sugar, zest, cinnamon, clove, salt, and egg white in the bowl of a food processor. Pulse until walnuts are coarsely ground and the mixture is evenly combined.

Step 3

Lightly oil hands, roll the mixture into balls about the size of a walnut, and place on the prepared baking sheets with 1” of space in between each ball.

Step 4

Place both baking sheets in the oven and turn the oven on to 350°F. Bake for 25 minutes, rotating the pans from top to bottom halfway through. Remove from the oven and let cool. The cookies will look soft to the touch but will harden as they cool.

Step 5

Store in an airtight container for up to a week.

Step 1

Preheat the oven to 350 degrees. Grease a 9-by-13-inch baking dish with butter.

Step 2

Make the cookie layer: Place the flour, butter, and brown sugar into a mixing bowl. Mix with your hands until it forms a sandy dough. Place this mixture onto the bottom of the baking dish and spread into an even layer. Sprinkle the walnut pieces over the dough evenly and set aside.

Step 3

Make the caramel: Heat 1 cup of butter and ⅔ cup brown sugar in a small saucepan over medium heat. Cook the mixture until it bubbles, about 6 to 8 minutes. Continue to cook for another 3 minutes, stirring often, until the mixture thickens and is a caramel color. Pour the caramel evenly over the walnuts in the baking dish. Transfer the baking dish into the oven and bake for about 18 minutes, until the cookie layer is cooked through.

Step 4

Remove the baking dish from the oven. Sprinkle the chocolate chips on top. The chocolate will melt.Using an off-set spatula or butter knife, spread it into an even layer. Let cool. Cut into 1 ½ to 2 inch squares and serve or wrap well and keep in the freezer.

Step 1

Preheat the oven to 350°F. Line two half sheet pans with parchment paper.

Step 2

In a medium bowl, whisk together the almond flour, cinnamon, and salt to combine.

Step 3

In a large bowl, whisk the egg whites, sugar, and rose water until foamy. (Note: You’re not making a meringue.) Stir in the almond flour mixture until a smooth dough forms.

Step 4

Fill a small bowl with room-temperature water and add a few drops of rose water, then use this water to wet your hands to prevent sticking as you roll the dough. Roll the dough into tablespoon- size balls and place them on the prepared sheet pans, spacing them 2 inches apart and placing 12 balls on each pan. Push an almond into the center of each ball of dough.

Step 5

Bake, rotating the pans halfway through, for about 15 minutes, until the cookies have spread out and their edges are golden. Let cool completely on the pans, then serve.

Step 1

Preheat the oven to 350F. Line a baking sheet with parchment paper and set aside. Combine the filling ingredients in a bowl and set aside until needed.

Step 2

Make the dough: In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar together until lightened in color, 3-5 minutes. Scrape down the sides of the bowl and add the vanilla extract, egg yolks, and egg to the bowl, mixing on low until just combined.

Step 3

Scrape down the sides of the bowl and pour in the seltzer, red wine and honey; mix on medium speed to combine. In a separate large bowl, mix together the dry ingredients (flour, baking powder, baking soda, salt, and instant yeast). Add them to the bowl of the stand mixer and mix for 3-4 minutes, until well combined and no floury steaks remain. 

Step 4

Remove from the bowl. Divide the dough into three even pieces. On a lightly floured surface, roll each into a rectangle, around 15x8”. 

Step 5

Divide the filling evenly between each rolled out rectangle, spreading it over the middle and leaving a border on each side. Fold both sides of the dough over the middle, so it is folded in thirds.

Step 6

Transfer the logs of dough to the prepared baking sheet, leaving several inches of space between them. The resulting logs, after being folded in thirds, should measure 12x3”.

Step 7

Make five shallow cuts on the top of each log of dough. Place the baking sheet in the preheated oven and let the kindle bake for 15 minutes. Meanwhile, combine the honey and oil in a small saucepan on the stovetop. Bring to a boil over a medium heat and let cook at a boil until thick and combined, 5-6 minutes.

Step 8

Remove the kindl from the oven and baste with the honey and oil mixture. Return to the oven and bake for another 30-35 minutes, basting with the honey and oil every 15 minutes. Remove from oven after 45-50 minutes, once the kindl is golden brown and crisp.

Step 9

Let cool on the tray. Serve sliced into 1” cookies, with coffee or tea. 

Step 1

Preheat the oven to 200°F. Line two half sheet pans with parchment paper.

Step 2

In the bowl of a stand mixer fitted with the whisk attachment, whip the egg whites and cream of tartar on medium speed until frothy. Then, with the mixer running, stream in the sugar and whip until white in color and beginning to grow in volume, but not yet able to hold soft peaks.

Step 3

Meanwhile, in a small saucepan, whisk the cornstarch with ⅓ cup water. Cook over medium- high heat, stirring continuously, until thickened, about 2 minutes.

Step 4

With the mixer running, slowly pour the hot cornstarch slurry into the egg white mixture, followed by the salt and vanilla. Raise the mixer speed to medium-high and whip until the mixture holds stiff peaks, 10 to 12 minutes. Gently fold in the chocolate and walnuts.

Step 5

Spoon 2-tablespoon mounds of the meringue mixture onto the prepared sheet pans, spacing them 1 inch apart. Bake for 2 hours, then remove from the oven and let cool completely.

Step 6

Serve once cool, or store in an airtight container lined with paper towels at room temperature for up to 4 days.

Step 1

Preheat the oven to 350° (unless already heated) and line a baking sheet with parchment paper.

Step 2

In a medium bowl, mix the coconut, sugar and eggs, until evenly combined.

Step 3

With one hand, grab a golf ball sized amount of the coconut mixture and squeeze your hand into a fist around the mixture until it holds its shape (the resulting cookie will be a small log with indentations where your fingers squeezed) and place on the prepared sheet. Repeat with the remaining mixture.

Step 4

Bake until browned and crisped, rotating the pan halfway through, 25-30 minutes.

Step 1

Preheat the oven to 350 degrees.

Step 2

Place the baking powder and flour in a medium bowl. Mix well. Set aside. Place the brandy and baking soda in a small bowl and mix it well. Set aside. Separate the yolks and whites of 3 eggs. Use a fork to whisk the egg whites and set them aside. Set aside. 

Step 3

Add the butter and sugar into the bowl of a stand mixer fitted with the paddle attachment. Mix on low speed for 1 minute and then increase the speed to medium. Cream the mixture until it is pale and fluffy, about 1 more minute. 

Step 4

Add the whole egg and the 3 yolks, orange juice and brandy and baking soda mixture. Mix until combined well. Start on low speed, and slowly increase speed to medium. The mixture looks curdled and comes together after about 2 minutes of mixing at medium speed. Stop the mixer and add the flour in 3 equal batches, mixing at a low speed between each addition. Mix until a firm dough is formed (add more flour if needed). You should be able to tear off a small ball of dough and roll it into a log, then twist it while holding its shape. Cover the bowl with plastic wrap and chill for 30 minutes.

Step 5

Whisk 1 teaspoon of water into the reserved egg whites. 

Step 6

Once the dough has rested, divide the dough into two balls. Starting with one half of the dough, dip your fingers in a little flour and pinch off about 1 teaspoon of the dough. Roll the ball into a 7 inch rope on a lightly floured surface. Fold the rope in half and twist the two strands together to form the cookie. Place the cookie onto a parchment lined baking sheet. Continue with the remaining dough placing a 1 inch space between the cookies on the sheet. Use as many baking sheets as needed. 

Step 7

Use the second half of dough to make cookies that are in the shape of an “S”. Take a ½ inch ball of dough and roll it into a 4 inch log. Use your finger to shape it into an “S” shape. Place the cookie onto a parchment lined baking sheet. Continue with the remaining dough placing a 1 inch space between the cookies on the sheet.

Step 8

Lightly  brush each cookie with the reserved whisked egg whites. Transfer into the oven and bake until lightly golden brown, about 15-20 minutes, rotating the baking sheet halfway to ensure even baking. 

Step 9

Cool the cookies on the baking sheet and serve at room temperature. 

Step 1

Preheat the oven to 375º.

Step 2

Make the dough:
Place the sugar, oil, vanilla and eggs in a large mixing bowl and whisk until smooth. In a separate bowl, whisk together the flour and baking powder to combine.

Step 3

Stir the dry ingredients into the sugar mixture and knead until a smooth dough forms. The dough should not be sticky, but it will be a bit oily.

Step 4

Pinch off a 2-tablespoon sized ball of dough. Roll the ball into a 12-inch long rope and fold in half to have the ends meet. Turn both ends in opposite directions to twist the rope, then meet both ends and press to form a circle. Repeat with remaining dough.

Step 5

Make the dipping sugar:
In a small bowl, whisk together the sugar and cinnamon. Press each cookie in the cinnamon sugar to coat and place on two baking sheets, 1-inch apart from one another.

Step 6

Bake until lightly golden, about 15 minutes. Remove both trays and turn off the oven. Transfer all the cookies to 1 baking sheet (they can overlap and stack) and return to the oven. Let sit in the oven until dry, at least 20 minutes, then remove and let cool completely.

Step 7

Serve immediately, or store in an airtight container for up to 2 days.

Step 1

Put the pistachios in the bowl of a food processor and pulse until coarsely ground. Transfer the nuts to a large bowl, add the sugar and salt, and stir to mix.

Step 2

Whisk together the egg, egg yolk, and rosewater, pour into the nut mixture, and stir to blend. Chill the cookie dough for about 30 minutes.

Step 3

Place the racks in the upper and lower thirds of the oven and preheat the oven to 350°F. Line two baking sheets with parchment paper.

Step 4

To shape the cookies, scoop up 2 heaping teaspoons of dough for each one and drop in a single mound onto the prepared baking sheets, leaving 2 inches of space between the cookies.

Step 5

Bake until lightly golden and slightly browned around the edges, 18 to 22 minutes, rotating the pans top to bottom and front to back about halfway through the cooking time. Let cool on a wire rack.

Step 6

The cookies keep nicely in an airtight container for up to three days.

Step 1

Preheat the oven to 350 degrees. Grease two medium 9 inch x 5 inch loaf pans with non-stick spray.

Step 2

Sift the flour, salt and baking powder into a bowl. Set aside. 

Step 3

Place the butter and sugar into a large bowl and mix with a wooden spoon or spatula until combined well. Add the eggs, one at a time and make sure each egg is incorporated before adding the next. Add the vanilla and mix. Add the sifted dry ingredients and mix until combined. Add the pecans and mix until the pecans are distributed evenly throughout the batter. Place half of the batter into one loaf pan and the remaining batter into the second loaf pan. Spread the batter in both loaf pans to make the surface smooth. 

Step 4

Transfer the loaf pans into the oven and bake for about 45 to 50 minutes or until a toothpick placed into the loaf comes out with some crumbs. Invert the loaves onto a rack to cool. Wrap each loaf with aluminum foil and freeze for at least 4 hours. 

Step 5

Preheat the oven to 400 degrees. Line two baking sheets with parchment paper. 

Step 6

Remove the loaves from the freezer. While still frozen, slice the loaves crosswise with a serrated knife into thin cookies, about ¼ inch thick. Place the cookie slices onto the baking sheets and transfer into the oven. Bake for 15 to 20 minutes until golden brown. Remove from the oven, cool and serve.

Step 1

Make the dulce de leche: Remove and discard the labels from the can of sweetened condensed milk. Place the can into a large pot, laying the can on its side. Fill the pot with enough water to completely cover the can and bring the water to a boil over high heat. Once the water is boiling, lower the heat to medium-low and cook the can of sweetened condensed milk on a simmer for  3 ½ hours. Add water if necessary, so that the can is completely submerged in water during cooking. Use tongs to carefully remove the can from the hot water and set it aside to cool down. Use a can opener to open the can and the condensed milk should have turned into caramelized dulce de leche. Scoop out the dulce de leche into a mixing bowl. Add the salt and vanilla extract, and whisk to combine thoroughly. Set aside.

Step 2

Make the dough: Whisk the flour, cornstarch, baking powder and salt in a mixing bowl. Set aside. Add the butter and sugar into the bowl of a stand mixer fitted with a paddle attachment. Mix the butter and sugar at medium speed until it is light in color and fluffy, about 2 minutes. Add the eggs, vanilla extract and lemon zest into the bowl. Mix on low to medium low speed until combined. Add the flour mixture into the bowl with wet ingredients and beat until the dough comes together into a ball, about 1 minute. Place the dough onto a piece of plastic wrap, make it into a ball, then press it with your hands into a disk shape. Wrap the dough tightly and refrigerate for at least 45 minutes.

Step 3

Preheat the oven to 350 F and line two baking sheets with parchment paper.

Step 4

Shape and fill the hamantaschen: Transfer the dough from the refrigerator and discard the plastic wrap. Roll out the dough gently and on a lightly floured surface into a large circle that is  ¼ inch thick. Use a 3-inch round cookie cutter to cut out as many circles as possible. Remove the scraps of dough and set aside. Place a teaspoon of dulce de leche filling in the center of each circle of dough. Dip a finger into water and rub it around the border edge of the circles of dough. Pinch 3 edges of the circle of dough together creating three distinct points. Pinch the corners tightly, and up the sides very tightly, enclosing the filling. Repeat filling and shaping the remaining cookies. Re-roll the dough scraps and repeat the cookie shaping and filling process.

Step 5

Bake the hamantaschen: Place the cookies onto the baking sheets about 1-2 inches apart. If you can, place the baking sheets with the cookies in the freezer for 15 minutes. This will help the cookies hold their shape. Transfer the cookies into the oven and bake for 12-15 minutes or until the edges are light golden brown. Remove the cookies from the oven and immediately sprinkle the cookies with the shredded coconut. 

Step 6

Serve the hamantaschen at room temperature alongside a cocktail or an espresso cortado.