In a large bowl, using a wooden spoon or a stand mixer with a paddle attachment, cream the butter, salt, and sugar until smooth.

Add the egg yolks one by one, mixing well between each addition.

Add the vanilla and mix.

Place a sieve over the bowl and add the flour.

Mix, first with the wooden spoon and then with your hands, until a smooth and uniform dough forms.

If the dough is sticking to your hands, you can add a tablespoon or two of flour.

If the dough is crumbly, add 1-2 tablespoons of cold water until it becomes soft and pleasant to the touch.

Divide the dough into two parts and wrap each half in plastic wrap, then refrigerate one half.

Lightly flour a work surface and roll out the other half of the dough into a large sheet, about 5-7 mm thick.

You can add more sprinkles and roll them into the dough.

Chill the dough in the refrigerator for 10 minutes, and in the meantime, roll out the other half.

Remove the top parchment paper and use a round cutter to cut out circles. The size of the circle will determine the size of the Oznei Haman.

Pipe Shachor (chocolate spread) or your preferred filling in the center of each cookie.

Fold the dough into a triangle and press the edges firmly to prevent them from opening.

If the dough becomes too soft to work with, chill it in the refrigerator for 20 minutes.

After all the Oznei Haman are assembled, chill them in the refrigerator for 20 minutes.

Preheat the oven to 180°C (350°F) and line two baking sheets with parchment paper.

Carefully transfer the Oznei Haman to the prepared baking sheets, leaving a small space between them.

Bake for 12-16 minutes in the hot oven, keeping a close eye on them.

The cookies should be stable and light in color with a slight golden hue on the sides.

Do not remove the cookies from the baking sheet until they have cooled slightly.

Package the cookies in a beautiful box.