A Winning Hamentashen Recipe

Tags: Food, Holidays, Federation

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The 2018 Hamentashen baking contest entries is always a fierce, but friendly, competition. This year's winner was the Black and White Cookie Hamentashen (third from right).

Each year, the Jewish Federation of Cleveland hosts a Purim celebration for all staff to enjoy. One of the most competitive activities of the day is the Hamentashen baking contests, where staff show off their baking skills and creativity in the kitchen. Check out this year's winning recipe below - Black & White Cookie Hamentashen!

Hamentashen Dough

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3/4 c. sugar
1/2 c . butter or margarine
1 egg
2 tbsp milk or orange juice
1 tsp vanilla
2 c. flour
2 tsp. baking powder

Egg Wash (optional):


  1. Preheat oven to 350 degrees
  2. In food processor, mix sugar and butter
  3. Add egg, milk or orange juice, and vanilla
  4. Add flour and baking powder and process
  5. If sticky, refrigerate 1 hour
  6. Roll dough to 1/8 inch thick
  7. Cut with 3 inch round cookie cutter or glass
  8. Fill with dough of your choosing
  9. Pinch dough over filling to form a triangle
  10. Bake for 16 - 18 minutes on ungreased cookie sheets
  11. Cool on rack
  12. (Makes approximately 30)

Black and White Cookie Butter

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2 heaping cups of store-bought black and white cookies
1 c. unwhipped whipping cream
1 stick margarine, melted

Black and White Icings

4 c. powdered sugar
4 tbsp light corn syrup
3 tbsp hot water
1/4 c bittersweet chocolate chips
1/2 tsp vanilla extract


  1. In a food processor, blend the black and white cookies until small crumbs are formed
  2. Add the whipping cream and melted margarine and blend
  3. For White Icing, in one bowl, mix together 2 cups powdered sugar, 2 tablespoons light corn syrup, hot water, and vanilla extract
  4. For 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 and stir until smooth. Wisk the chocolate into the icing mixture

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