• Leanne Maala - For Micah Siva

Cookies and Cream Hamantaschen

10 Days of Hamantaschen Day 5 — These Cookies and Cream Hamantaschen are ready for their close-up!



Cookies + Cream = one happy Micah. Some things are just better in pairs, and cookies and cream are meant to be together. Fold them in, bundle them up, and leave space for a glass of milk at the end. Thank me later.


I like to think of Cookies & Cream as a flavor from my childhood, but I never really outgrew it either. Does anyone else feel the same way, or is it just me? I mean, oreo cookie dough and vanilla are two of the best things that can happen to a person. When you combine them, it's like the world has opened up and decided to make your dreams come true.


If you love cookies and cream as much as I do, this Cookies and Cream Hamantaschen recipe is for you. A more fun and modern take on the Purim hamantaschen recipes that a lot of us grew up with.



 

Cookies and Cream Hamantaschen

Author: Micah Siva

Makes 2 dozen - double this base dough to make more hamantaschen!


Ingredients

Dough:

  • 1 large egg

  • ⅓ cup sugar

  • ¼ cup oil

  • 1 tsp vanilla

  • 1 ⅓ cups flour

  • ⅓ cup crushed oreos

  • 1 tbsp cornstarch

  • ½ tsp baking powder

  • ¼ tsp sea salt


Filling:

  • ½ cup white chocolate chips

  • ¼ cup crushed oreos


Egg wash:

  • 1 large egg, whisked


Preparation:

  1. In a medium bowl, combine egg, sugar, oil, and vanilla until smooth.

  2. In a large bowl, combine flour, oreos, cornstarch, baking powder and salt. Pour wet into dry ingredients.

  3. Mix until a dough forms.

  4. Flatten into a disc, and wrap in plastic wrap. Refrigerate for at least 45 minutes.

  5. Preheat the oven to 350F. Line 2 trays with baking paper.

  6. Roll dough out on a floured surface to 1/8th inch thickness (if they are too thick, the dough will crack when shaping.

  7. Using a 3-inch circular cookie cutter, cut out circles, setting them aside. Repeat with remaining dough.

  8. Use a pastry brush to brush the egg on the dough.

  9. Place ½ tsp crushed oreos and 1 tsp white chocolate chips in the center of each circle.

  10. Fold the dough into a triangle, pinching the corners tightly.

  11. Brush with egg wash.

  12. Bake for 12-14 minutes or until golden.

  13. Transfer to a cooling rack.

  14. Enjoy!


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