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Innovations in Hamantashen

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.

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6 Responses to “Innovations in Hamantashen”

  1. Liz Says:

    Leah, these hamantashen innovations have blown me away! Teeny things have an unparalleled appeal when it comes to snacking and hamantashen to rival the Black & White is my kind of cookie. Bravo!

  2. Hillary Says:

    Very unique! Love them! I featured these in my hamantaschen roundup. Happy Purim!

  3. Lisa Says:

    Any variation on a black and white cookie sounds good to me! Thanks for sharing the link.

  4. Justina Says:

    I feel so excited to have tasted the Marbletaschen prototype! They really were a wonderful happy accident.

  5. Purim Ideas for Parents and Families Says:

    [...] “Innovations in Hamantashen“ — Foodie Leah Koenig shares a couple unique recipes on the blog, The Jew and the Carrot. [...]

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