Hamantashen: Jewish stuffed triangle cookie. Okay, so that’s not an EXACT definition, but its 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.
Captain Crunch Cream Filling
Use a food processor, blender or mortar and pestle to grind up about 1½ cups of dry Captain Crunch. This should cover what you need for the entire recipe.
Prepare your dough by placing your butter, sugar and vanilla until well mixed. Toss in your eggs and mix until combined. Slowly add in the flour, baking powder, and salt. Add the milk and stir until your dough has formed.
Remove dough from bowl onto floured surface and fold in the Captain Crunch crumbs until even throughout. Put the dough into a bowl and place into the refrigerator while you make your filling.
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 about 1 cup of your 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. Using a circle cookie cutter or a circular glass cut your dough into circles.
Using a small spoon, 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 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 and cool cookies. Serve with milk!