TigerChef

Every home has at least one piece of baking equipment in the cupboard that seems useless. Own a cookie press and not sure how to use it or what it is used for? These flower cookies with halva filling look like they came straight out of a professional baker’s oven. It's ironic, and actually quite amusing, how bakeries brag the homemade taste, while home-based bakers show off the bakery look. These flower cookies are a perfect blend of homemade taste with the professional look.

Dough:

½ cup cocoa
1-1/4 cup sugar
1 cup plus 1-1/2 tablespoons butter
Pinch of salt
¼ cup non-dairy topping
3 egg yolks
3-1/4 cup flour

Directions:

Place all the ingredients, except for the flour, into the mixing bowl. Use the dough hook attachment to mix the ingredients until it is smooth.  Add the flour and continue mixing until the dough is soft.

Tear off a piece of dough and form a short, wide tube. Place the dough tube into the cookie press. Attach the flower shaped disc to the bottom of the cookie press. For smaller flower cookies, set the top control to number 1,   for larger flower cookies set the top control to number 2. Screw the cookie press closed.

Line a cookie sheet with parchment paper and press out the cookies onto the parchment paper, leaving a 2” space between each cookie.

Filling:

3 heaping tablespoons halva cream
 

Directions:

Microwave the halva cream for 20-30 seconds. Pour the cream into an icing bag. Cut a small hole in the tip of the bag and squeeze some halva cream into the center of each flower cookie.

Bake the cookies on 325°F for 20 minutes. Remove the cookie sheet and let cool for 5 minutes. Using a flat knife or icing spatula, remove the cookies from the sheet and allow the cookies to cool 100% before storing, otherwise the cream will not harden.
 

Note: These cookies freeze beautifully.

Filed under: General • Recipes

Tags: cookies, halva, recipe