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dessert & sweets

Salted Bourbon Caramel Hamantashen

Recipe by Marcia Friedman

Salted Bourbon Caramel Hamantashen

Tender bourbon-scented pastry dough gives way to a creamy caramel center in this grown-up hamantashen. Homemade caramel sauce (adapted from a recipe by Samin Nosrat in Salt, Fat, Acid, Heat) tastes best, but store-bought works in a pinch. Plan to make the dough and caramel sauce the night before baking. For drizzle topping, use the

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