Hamantaschen Dough

1. Beat together the margarine and sugar then add the unwhipped whipping cream and vanilla extract. Once everything is combined, slowly add the flour until the mixture is completely combined. Divide the dough in half, wrap in plastic wrap and freeze for 10 minutes. You can also place in the fridge for up to 3 days before using.

Black and White Cookie Butter

1. In a food processor, blend the black and white cookies until small crumbs are formed.
2. Add the unwhipped whipping cream and melted margarine and blend until smooth and thick.
3. Refrigerate homemade cookie butter for up to 1 week in an airtight container.

Baking the Hamantaschen

1. Preheat the oven to 375 degrees F. and line two baking sheets with parchment paper.
2. Take the dough out of the fridge and let it sit on the counter for a few minutes, just to warm it up a bit. It’s much easier to roll out at room temperature. Lightly flour the counter and roll out the dough. Don’t make the dough too thin or it won’t hold together while it bakes. Cut out rounds of dough using a 3-4 inch cookie cutter. You can pretty much use whatever size cookie cutter you want based on the size of the hamantaschen you are looking for!
3. Move the dough rounds to a parchment lined cookie sheet, brush the edges with water then add a half teaspoon of the Black and White Cookie Butter and pinch the edges together to create a triangle. Bake for 10-12 minutes, until lightly golden brown. Move the baked hamantaschen to a cooling rack to cool completely before icing.

Icing the Hamantaschen

1. White Icing: In one bowl, whisk together 2 cups powdered sugar, 2 tablespoons light corn syrup, hot water and vanilla extract.
2. 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, stir until smooth and whisk into the icing.
3. Using an offset spatula, ice half of each hamantaschen with the white icing and place on the cooling rack so any excess icing can drip off. When done with the white icing, ice the other half of each cookie with the black icing.
4. Note: if the icing begins to dry out, just add a bit more hot water and stir.
5. Allow the cookies to set for 30 minutes before storing in an airtight container for 3-4 days.