Hamantashen: Jewish stuffed triangle cookie. Okay, so that’s not an EXACT definition, but it's pretty close! I’m not going to try and explain the meaning of this cookie too much since it’s a mystery to me…my friends and even google disagree and tell me it's shaped like a triangle to represent a hat or an ear. THAT'S A BIG DIFFERENCE GUYS.
Ever since my trip to Israel last year I have really been into the idea of embracing my Jewish heritage by way of food! Although I am not religious I love to celebrate holidays for their goodwill, joy, traditions and delicious foods. Hamantaschen has been a fun one for me to experiment with for Purim and see what fun cookie I can come up with. I saw this version of an Oreo based one by Lil’ Miss Cakes and decided to use a similar recipe but with Captain Crunch. I think you can probably make my same recipe with any cereal…imagine the possibilities…Cinnamon Toast Crunch, Fruity Pebbles, Frosted Flakes. And if you like your cookies even sweeter, try them with a powdered sugar icing! If you try them out, be sure to post a pic to Instagram (or any social media) and tag #feedmewithamanda.
½ cup butter
1 cup sugar
2 teaspoons vanilla extract
1 egg + 1 egg yolk
2½ cups flour
1/4 cup crushed Captain Crunch
1 teaspoon baking powder
½ teaspoon salt
3 Tablespoons milk
Captain Crunch Cream Filling
1 cup crushed Captain Crunch
¾ cup heavy whipping cream
With a food processor, blender, or mortar and pestle grind up about 2 cups of dry Captain Crunch. This should cover what you need for the entire recipe.
Start your dough by using the paddle attachment on your stand mixer (or handheld whisk). Cream your butter, then add in your sugar. Cream together until well creamed, 4-6 minutes. Add eggs and mix until combined. Then add in vanilla thoroughly.
In a separate bowl, mix the flour, 1/4 cup crushed Captain Crunch, baking powder, and salt. Slowly add into the wet ingredients on a low-medium speed. Once combined, add the milk and stir until your dough has formed.
Place dough into the fridge while you make the filling (but not for too long as it becomes hard to handle.
To make your filling use your electric mixer with the whisk attachment (or whisk by hand) and whisk your heavy cream on medium-high until your cream has peaked. Then on a low speed slowly add in 1 cup of your cereal crumbs. Mix until well combined, almost looking like rice krispy treats before they set.
Preheat your oven to 350° F and remove your dough from the refrigerator.
On a lightly floured surface roll out your dough about 1/8" thick. Using a circle cookie cutter or a circular glass cut your dough into circles.
Using a teaspoon or a 1/2 Tablespoon, scoop a little of the filling and place it in the middle of the circle of dough. Fold up the edges of the dough to make a triangle and pinch the edges together. Lightly sprinkle any extra cereal crumbs on top.
Using a floured or parchment lined baking sheet, place cookies down, face up and about 1-2 inches apart. Bake for 10-12 minutes or until corners are golden brown.
Remove from the oven and let cool on the sheet for about 3-5 minutes. Then move to a cooling rack. You can also sprinkle with powder sugar.
Serve with milk and enjoy!