Milk and Cereal Hamantaschen
Published January 1, 2016
Ingredients:
For the dough:
1/2 cup butter (or margarine)
3/4 cup granulated sugar
1 egg
1 tablespoon milk (or almond milk)
1 teaspoon vanilla extract
1 1/4 cups all purpose flour plus more for rolling
1/4 cup crushed Fruity Pebbles cereal (or other cereal of your choosing)
1/4 teaspoon baking powder
1/4 teaspoon salt
For the filling:
8 ounces cream cheese, room temperature
1/4 cup milk (preferably whole milk, but not skim)
1/4 cup Fruity Pebbles cereal (or other cereal)
pinch salt
3 tablespoons sugar
1/2 teaspoon vanilla
Additional cereal for topping
Directions:
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 1 hour.
While dough is chilling, finish making the 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 teaspoon filling into the middle of each round. Fold corners 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.