These were SO good, you guys.


I was inspired after my cannoli hamantaschen post to keep raising the bar as it pertains to hamantaschen mash-ups. As I’ve written before, traditional prune/apricot/poppy hamantaschen have their place, but we can do better – right?

And lo and behold, my inspiration was staring me right in the face – in the form of some leftover cookie butter dip I had made for another post.



I had thought of using straight-up cookie butter but was concerned that it would melt in the oven and create a massive mess (as it turns out, you CAN use straight-up cookie butter – check out The Nosher for the recipe). So I decided to play it safe.

I really – really – wanted intense speculoos flavor here, as the hamantaschen dough itself is rather one-note. So I drizzled the baked and cooled cookies with some melted cookie butter and sprinkled them with a healthy dose of crumbled Biscoff cookies.



As I said – these were SO good.

I’ve also concluded that – for the best hamantaschen results (meaning, cookies that keep their shape and don’t open up and leak out all over the oven) – you should always follow these rules:

1. Roll the dough to about 1/4″ thickness – this will seem too thick but a thinner dough will not hold its shape as well.

2. Use only about 1/2 teaspoon of filling per cookie – again, this will seem wrong, like, how can this possibly be enough? Well, here’s the thing: as the cookies bake, the filling expands and pushes the sides of the dough that you’ve so carefully and painstakingly pinched and shaped. The more filling, the more misshapen the finished cookie will be. If you don’t care about the look, and want more filling, you can go up to one teaspoon. But your hamantaschen will likely not be as pretty.

3. Glue those suckers SHUT – an egg wash is essential to seal the sides. I always want to skip this step and always regret it when I do.

4. Freeze before baking – after the egg wash “glue”, stick your tray in the freezer for 10-15 minutes. This will pretty much ensure that your cookies stay intact once placed in the oven.

Ready? Let’s get baking!


Speculoos (Cookie Butter) Hamantaschen
dough adapted from Smitten Kitchen

1/4 – 1/3 cup cookie butter dip
1 stick of unsalted butter, room temperature
3 ounces cream cheese, room temperature
3 tablespoons sugar
2 eggs
1 teaspoon vanilla
1 1/2 cups flour
1/4 teaspoon salt
1/2 cup cookie butter
2-4 Biscoff cookies, crumbled

Make the dough: Cream butter, cream cheese and sugar till fluffy. Add one egg, vanilla and salt – mix till combined. Add flour and beat just till well-incorporated. Separate the dough into two halves and place each between two sheets of plastic wrap or parchment paper. Roll each dough to about 1/4″ thickness. Stack the doughs on a baking sheet or cutting board and refrigerate for at least one hour, or up to three days.

Pre-heat oven to 375 – line 2 baking sheets with parchment paper. Beat the remaining egg with one tablespoon of water.

Working with one dough at a time, remove plastic wrap and place on one of your prepared baking sheets. Cut out circles with a drinking glass or cookie cutter (I used a 2 1/2″ cutter here). Remove trimmings and set aside.

Place 1/2 teaspoon of the cookie butter dip in the center of each circle. Fold the dough into a triangle shape and pinch the corners firmly together. Brush tops of cookies with a little of the beaten egg. Repeat with remaining sheet of chilled dough, and again with the dough scraps. Place cookies in the freezer for 10-15 minutes.

Bake cookies, one sheet at a time, until golden; about 15 minutes. Transfer to wire racks to cool completely.

Melt the cookie butter in the microwave – about 30 seconds (keep an eye on it just to be safe). Transfer to a zip loc bag and snip a tiny hole in one corner. Place racks with cooled cookies atop baking sheets lined with parchment paper. Drizzle cookie butter over the tops and sprinkle with the crumbled cookies. Drizzle with remaining cookie butter (this helps keeps the crumbs on, and who’s gonna argue with more cookie butter?). Let set (about one hour). Store cookies in an airtight container in the fridge.

(print this recipe)

This delicious recipe brought to you by Sheri Silver

Want ALL the hamantaschen?

Traditional Hamantaschen
Chocolate Chip Hamantaschen
Rainbow Hamantaschen (recipe from Kitchen Tested, who has even more amazing ideas!)
S’mores Hamantaschen
Crumb Cake Hamantaschen
Cannoli Hamantaschen

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