Your eyes do not deceive you! You are looking at a black and white cookie hamantaschen FILLED with black and white cookie butter and it tastes exactly how it looks…AMAZING! It’s like a black and white cookie on steroids. This is the first of many hamantaschen recipes to come in 2015 and I think I started off with a bang. After last years Rainbow Hamantaschen, I wanted to push myself even further from my comfort zone and the list keeps getting longer and longer. I’ve even been getting messages and emails from readers with new ideas and I am loving every word. So keep an eye out for more hamantaschen to come but for now, enjoy these Black and White Cookie Hamantaschen and I hope you have fun making them in your own kitchen. Don’t forget to send me pictures when you do!
Homemade cookie butter is one of those incredible indulgences that takes only a few minutes to make but tastes like you’ve been working on it all day long! You can use any cookie you want and the butter will taste exactly like that cookie. It’s very dangerous to have around. One bite and you’ll be hooked! Since today is all about black and white cookies, I mixed store-bought black and white cookies in a food processor with whipped topping (you can also use coconut milk or cream) and margarine (you can use butter but I wanted to make it dairy free) and BOOM!…instant cookie butter.
Then comes the beautiful hamantaschen dough. This soft and fluffy dough mimics a black and white cookie perfectly and it is really easy to roll out! The dough is dairy free, egg free and nut free so it’s great for using in schools also.
Yes, we are filling these hamantaschen with the Black and White Cookie Butter! Look how thick it gets in the fridge. I love it. Only use a half teaspoon of the filling in each circle of dough or the hamantaschen will open while they bake.
Brush some water around the edges of the dough to help it stick and pinch the edges together to form a triangle. Just keep pinching! In every batch, there might be one or two that open while the hamantaschen bake and I would definitely call that a success.
Once the hamantaschen have cooled completely, you can mix your black and white icings and spread them on the cookies. This is definitely a messy process but totally worth it! Kids love to get messy, right?
I recommend icing each cookie with the white icing first, let it set then ice with the black icing. For my first few cookies, I iced each cookie completely and my hands were covered in icing! So ice at your own risk.
The most important thing you can do with a Black and White Cookie Hamantaschen is eat it!
Yields makes 4-5 dozen cookies
Note: if you can’t get store-bought Black and White Cookies where you live (and you don’t want to make your own homemade cookies for the butter), you can also use chocolate chip cookies or sandwich cookies to make the cookie butter.
- 4 sticks (2 cups) margarine
- ½ cup sugar
- 1 cup unwhipped whipping cream (such as Rich Whip Dairy Free)
- 1 tsp vanilla extract
- 6 cups flour
- 2 heaping cups of store-bought black and white cookies (measure cookies whole)
- 1/2 cup unwhipped whipping cream
- 1/2 cup (1 stick) margarine, melted
- 4 cups powdered sugar
- 4 Tbsp light corn syrup
- 3 Tbsp hot water
- 1/4 cup bittersweet chocolate chips
- 1/2 tsp vanilla extract
- Beat together the margarine and sugar then add the unwhipped whipping cream and vanilla extract. Once everything is combined, slowly add the flour until the mixture is completely combined. Divide the dough in half, wrap in plastic wrap and freeze for 10 minutes. You can also place in the fridge for up to 3 days before using.
- In a food processor, blend the black and white cookies until small crumbs are formed.
- Add the unwhipped whipping cream and melted margarine and blend until smooth and thick.
- Refrigerate homemade cookie butter for up to 1 week in an airtight container.
- Preheat the oven to 375 degrees F. and line two baking sheets with parchment paper.
- Take the dough out of the fridge and let it sit on the counter for a few minutes, just to warm it up a bit. It’s much easier to roll out at room temperature. Lightly flour the counter and roll out the dough. Don’t make the dough too thin or it won’t hold together while it bakes. Cut out rounds of dough using a 3-4 inch cookie cutter. You can pretty much use whatever size cookie cutter you want based on the size of the hamantaschen you are looking for!
- Move the dough rounds to a parchment lined cookie sheet, brush the edges with water then add a half teaspoon of the Black and White Cookie Butter and pinch the edges together to create a triangle. Bake for 10-12 minutes, until lightly golden brown. Move the baked hamantaschen to a cooling rack to cool completely before icing.
- White Icing: In one bowl, whisk together 2 cups powdered sugar, 2 tablespoons light corn syrup, hot water and vanilla extract.
- Black Icing: Whisk together the remaining 2 cups powdered sugar, 2 tablespoons light corn syrup, hot water and vanilla extract. Melt the chocolate chips for 1 minute in the microwave, stir until smooth and whisk into the icing.
- Using an offset spatula, ice half of each hamantaschen with the white icing and place on the cooling rack so any excess icing can drip off. When done with the white icing, ice the other half of each cookie with the black icing.
- Note: if the icing begins to dry out, just add a bit more hot water and stir.
- Allow the cookies to set for 30 minutes before storing in an airtight container for 3-4 days.