Cookie Butter Hamantaschen with White Chocolate Drizzle

Place 1 stick unsalted or vegan butter in the bowl of a stand mixer (or large bowl if using an electric hand mixer). Let sit at room temperature until softened. Meanwhile, place 2 cups all-purpose flour, 1 teaspoon ground cinnamon, 1/2 teaspoon kosher salt, and 1/4 teaspoon baking powder in a medium bowl and whisk to combine.

Add 1/2 cup granulated sugar to the butter. Beat on high speed with the paddle attachment until smooth, about 1 minute. Add 1/2 cup of the cookie butter and beat on medium speed until light and fluffy, scraping down the sides of the bowl and beater halfway through, about 1 minute total. Add 1 large egg, 1 tablespoon milk, and 1 teaspoon vanilla extract, and beat on medium speed until combined and smooth, about 1 minute. Stop the mixer and scrape again.

With the mixer on low speed, add the flour mixture to the butter mixture in 2 additions and beat until just combined, about 45 seconds. Transfer the dough onto a sheet of plastic wrap and shape into a rough disk. Wrap the dough up completely in the plastic wrap. Refrigerate for at least 2 hours or up to 3 days.

Arrange two racks to divide the oven into thirds. Heat the oven to 400ºF. Meanwhile, line 2 baking sheets with parchment paper or silicone baking mats. Roll out the dough.

Lightly dust a work surface and rolling pin with all-purpose flour. Place the dough on the flour and roll out until about 1/4-inch thick. Cut as many rounds out as you can with a 2 1/2-inch wide round cutter. Use a bench scraper to transfer 12 of the rounds onto one of the baking sheets. Cover the parchment or baking mat from the second baking sheet and place the remaining rounds on top. Refrigerate while you gather the scraps and re-roll until you have 24 total rounds. If the dough is too soft to re-roll, refrigerate or freeze until firm before trying again.

Refrigerate the rounds for 10 minutes or freeze for 5 minutes to firm up. Meanwhile, scoop out 24 (1-teaspoon) portions of the remaining cookie butter onto a plate and place in the freezer for at least 5 minutes.

Place 1 portion of cookie butter in the center of each round. To shape each hamantaschen, lift up 3 sides and pinch the corners together to make a triangular 3-cornered hat shape, leaving the center of the filling exposed. Make sure you have thoroughly pinched the corners. If the dough cracks during shaping, let the rounds sit for a few minutes to soften up. Place all the formed hamantaschen on one baking sheet.

Refrigerate for 15 minutes, or freeze for 10 minutes. Transfer 12 of the hamantaschen back onto the other baking sheet and space them all apart evenly.

Bake for 8 minutes. Rotate the baking sheets between racks and from front to back. Bake until just starting to turn golden brown around the edges, 6 to 7 minutes more. Let cool completely on the baking sheets.

Place 5 Biscoff cookies in a ziptop bag and crush with a rolling pin into fine crumbs. Coarsely chop 6 ounces white chocolate (no need to chop discs or chips).

Place the chocolate and 2 teaspoons vegetable oil in a small microwave-safe bowl. Microwave on high in 30-second increments, stirring after each, until melted, about 1 minute total. (Alternatively, place in a medium heatproof bowl, fit the bowl over a saucepan containing an inch of simmering water, and melt over low heat, stirring often.)

Drizzle over the hamantaschen, or dip a portion of each hamantaschen in the white chocolate. Sprinkle with the crushed cookies. Let sit until the chocolate is set, about 20 minutes.