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Recipe Collection

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Black-and-White Hamantashen

Black-and-White Hamantashen Related:   dairy, desserts & sweets, kid-friendly, Purim, vegetarian

Prep time: 10-15 minutes + 3 hours refrigeration

Cook time: 12-15 minutes

Yield: 2-2½ dozen cookies

My first foray into baking hamantashen was with a Nutella-filled recipe. You can’t go wrong with that, right? Well, yes, yes you can. We cut the dough too thick, couldn’t fold them correctly into triangles and ended up with what I would call dough clouds rather than cookies. Delicious, but not quite right. So, this year, I knew that I had to try it again, but I wanted to get even more creative with my own spin on hamantashen. As a chocolate lover, there was no doubt I would bypass the fruit fillings for another attempt at chocolate. This time, however, I wasn’t going to restrict my chocolate touch to the filling, I wanted to take it to the next level with a black-and-white cookie-inspired take on the traditional recipe.


  • Dough
  • ¾ cup unsalted butter, softened
  • 2/3 cup sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 2¼ cups flour, plus more for flouring surface
  • ¼ teaspoon salt
  • Water to soften dough, if needed
  • About 1 cup chocolate chips
  • Icing
  • 1½ cups confectioners sugar
  • 2 tablespoons water
  • 1 tablespoon light corn syrup
  • 1 teaspoon vanilla extract
  • 1 tablespoon cocoa powder


  • Cut the butter into small chunks and put in the bowl of a stand mixer (or a large bowl). Add sugar. Cream together at medium speed until light and fluffy. Add in the egg and vanilla extract. Blend well. Slowly mix in the flour and salt. Knead the dough to mix ingredients, adding 2 to 4 tablespoons of water if necessary, 1 tablespoon at a time, so that it comes together as a pliable dough. Form into a disc shape, wrap in wax paper and chill in refrigerator for 3 hours.
  • Preheat the oven to 350 degrees. Roll the dough out with a floured rolling pin on a lightly floured workspace. Roll to your desired thickness and then use a cookie cutter (or a glass) to cut into approximately 3-inch circles. Fill with a small spoonful of chocolate chips (7-8 chips) and then fold the sides in to form a triangle. Bake for 12 to 15 minutes, until starting to turn golden (watch closely, as this can vary widely). Let cookies cool completely.
  • For the icing, mix together the sugar, water, cornstarch and vanilla extract. Transfer half to another bowl and add the cocoa powder. Dip one side of the cookie in the white icing, then the other in the chocolate. Let dry before serving.

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