Sometimes I get a dessert idea that is too good to be true. After seeing Melinda’s (Kitchen-Tested) Black and White Cookie Hamantachen I immediately got inspired. Melinda used black and white bakery cookies to make a cookie butter filling. Then all at once I thought-cookie butter filling is genius…chocolate sandwich cookies…cookie crumbs in the dough…cookies n’ cream hamantaschen! This idea went from my mind to my oven in less than 24 hours. I couldn’t stop thinking about it. I really really wanted this cookie to work-and it did! I made my own cookie filling that comes together so fast, it’s only 2 ingredients! I clearly love baking hamantaschen; and I love coming up with fun combinations such as Peanut Buttter and Jelly, and Pina Colada, but I think this is my best idea yet!
- ½ cup shortening
- 1 cup sugar
- 2 tsp. vanilla extract
- 1 egg
- 1 egg yolk
- 2½ cups flour
- ¾ tsp. baking powder
- ½ tsp salt
- 3 Tbs. soy milk
- 3 chocolate sandwich cookies, finely crushed
- 12 chocolate sandwich cookies
- ¼ cup liquid non-dairy whip topping, defrosted (such as rich's whip)
- In the bowl of an electric stand mixer fitted with the paddle attachment, beat the shortening with the sugar and vanilla extract until light and fluffy. Add in the eggs and mix until combined. Add in the flour, baking powder, and salt and slowly mix on low speed. Pour in the soy milk and mix until a dough is formed. Sprinkle in the cookie crumbs and mix until evenly distributed. You can use the dough right away. If the dough is too sticky, wrap and chill in the refrigerator for half an hour.
- In the bowl of a food processor fitted with the blade attachment, crush the 12 sandwich cookies until finely ground. Pour in the ¼ cup of defrosted whip topping and process until smooth. Refrigerate if it is too runny-it will firm up. Filling can be made in advance and stored in the fridge.
- On a lightly floured surface, or on a floured sheet of parchment paper, roll out a piece of the dough until thin. Use a round cutter (2½ to 3 inch in diameter) and cut out circles of dough. Fill each round with a ¾ tsp. of filling and pinch the seams together to form a triangle. Transfer to parchment lined baking sheet and bake in 350 degree oven for 8-10 minutes until the edges begin to brown. Allow to cool and enjoy!
- * The filling puffs in the oven so if you overfill, you will lose your perfect shape, but they will taste even more amazing! The filling settles in once the cookies are cooled.
If you need help forming the hamantaschen, check out my handy video!
2 thoughts on “Cookies n’ Cream Hamantaschen”
Love these! So brilliant.
These look awesome!!! Free shipping to Atlanta??? 🙂
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