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Black and White Hamentaschen

One of the first recipes that I created for North Shore to South Bay was a black and white cookie recipe. These cookies hold a special place in my heart because they remind me of the days in high school when the most exciting time of day was leaving campus for lunch.

My friend Charity and I would get in her 1997 Nissan and drive to a little local bakery, where instead of buying lunch, we would just buy a cookie and enjoy it by the lake!

These black and white cookies are in every Jewish bakery from LA to New York City. They are a quintessential Jewish food and are even better in the form of hamentaschen!

Cookie Dough

1 ½ Cups granulated sugar

4 Cups all purpose flour

4 Teaspoons baking powder

½ Teaspoon salt

1 Cup (2 sticks) butter, softened

2 Eggs

4 Tablespoons water

1 Teaspoon lemon extract

Brownie Filling

½ Cup (1 stick) butter

1 Cup semisweet chocolate chips

1 teaspoon vanilla extract

1 Cup all purpose flour


4 cups Powdered Sugar

⅓ cup boiling water (may need to add more depending on consistency of frosting)

⅔ Cup semisweet chocolate chips

Begin making the cookie dough by adding the dry ingredients: sugar, flour, salt, and baking powder to the bowl of a stand mixer (you can also use a hand mixer). Mix to combine.

Mix in the butter until the mixture begins to resemble sand. Add in the eggs, water, and lemon extract. Mix until a dough forms.

Wrap the dough in plastic wrap and refrigerate for at least one hour.

When you are ready to begin assembling the cookies, preheat the oven to 375 degrees Fahrenheit, and make the brownie filling.

Place a pot on the stove and melt the butter for the brownie filling. Once the butter is fully melted, add in the chocolate chips and vanilla extract. Stir constantly while the chocolate melts. When the chocolate is fully melted, remove from the heat and stir in the flour. Set aside while you roll out the cookie dough.

Place the dough on a well floured surface and roll the dough out to about ⅓ inch thickness. Fill a small bowl with water.

Using a drinking glass, cut out circles of the dough and place aside until all of the dough is used.

Take one circle of dough and place 1 teaspoon of the brownie mixture in the center. Using your index finger, dip it into the bowl of water and run along the edge of the circle. This will help the dough stick together while it bakes.

Pinch the circle of dough into 3 corners to form a triangle. Bake for 10 - 12 minutes. Place the cookie on a wire rack to cool completely before frosting.

To make the icing, place the powdered sugar in a large bowl. Gradually add enough of the boiling water, stirring constantly, until the mixture is thick and spreadable.

Remove half of the frosting to a double boiler set over, but not touching, simmering water and add the chocolate. Warm the mixture, stirring, until the chocolate is melted and the frosting is smooth. Remove from the heat.

Dip one side of the triangle into the white frosting. Allow it to set until hard. Dip one side into the chocolate frosting. Allow it to set until hard.

TIP: If the frosting starts to get hard, you can warm it up and it will come back to a spreadable consistency.

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