Last year, we brought you savory hamentashen – the three-cornered cookie that eschews the sugar in the dough in favor of dried herbs and a delicious, mushroom and onion filling.  This year, I offer two new innovations in hamantashen making – both results of a little hamantashen-baking party my husband and I hosted at our place today.

Behold #1: The Minitashen.  It’s bite-sized, which seriously ups its cuteness factor, packed with flavor (Nutella in this case), and it is the perfect solution to excess dough.  

See below the jump for more….

Behold #2 The Marbletashen.  Can’t decide between chocolate or regular dough?  Why bother?  The marbletashen combines the best of both worlds, and gives the standard old New York “black and white cookie” an inferiority complex.

Check out more photos from our innovations in hamantashen here – and have a happy Purim!

p.s. In answer to Liz’s question: I don’t personally eat hamantashen all year long, and don’t really like store bought ones, even on Purim.  But – a few people at the party swear by the Fairway version, so if you haven’t tried them yet, now is your chance.