It’s that time of year, when bloggers and crazy Jewish women everywhere scramble to come up with unique variations of hamantaschen. And I am nothing if not a crazy Jewish woman.
As I mulled over what kind of Purim treats to whip up this year, I wanted to create some vibrant cookies that tasted as delicious as they looked. I don’t know what it is about a bowl of cereal that is somehow comforting and indulgent, but that was my starting point for these milk and cereal hamantaschen: a long way from the story of Haman and Esther, but fun and celebratory nevertheless.
Kids will love making and eating these colorful treats using their favorite cereals; try using any cereal they like, as long as it’s a bit sugary (hey, it’s a holiday!). And if you like handing out gifts in your community as part of the festivities, these hamantaschen would inspire an adorable breakfast-themed Mishloach Manot.
Milk and Cereal Hamantaschen
For the dough:
½ cup butter (or margarine)
¾ cup granulated sugar
1 Tbsp milk (or almond milk)
1 tsp vanilla extract
1 ¼ cups all purpose flour plus more for rolling
1/4 cup crushed Fruity Pebbles cereal (or other cereal of your choosing)
¼ tsp baking powder
¼ tsp salt
For the filling:
8 oz cream cheese, at room temperature
1/4 cup milk (preferably whole milk, but not skim)
1/4 cup Fruity Pebbles cereal (or other cereal)
3 Tbsp sugar
1/2 tsp vanilla
Additional cereal for topping
Start by prepping the filling: In a small bowl combine the milk and Fruity Pebbles. Set aside.
To make the dough, cream together the butter and sugar. Add the egg, milk and vanilla extract. In a separate bowl, whisk together the flour, salt baking powder and crushed cereal. Add dry ingredients to wet mixture in batches until dough forms.
Form dough into a ball and wrap in plastic. Flatten into disc and place in fridge for at least one hour.
While dough is chilling, finish making he filling. Combine the milk-cereal mixture with softened cream cheese, sugar, salt and vanilla.
Preheat oven to 400 degrees.
Take half dough and roll out to 1/4 inch thickness. Cut rounds using a cookie cutter or drinking glass.
Add about 1/2 tsp filling into the middle of each round. Fold corners up into triangles, pinching carefully on each end.
Place cookies on a baking sheet lined with parchment paper or a silpat. Place in fridge for 10 minutes.
Bake for 9-11 minutes. Allow to cool.