Milk and Cereal Hamantaschen

Milk and Cereal Hamantaschen


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

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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


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.