Candyland Hamantaschen

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CLH 6

There is almost nothing more cozy and comforting than baking with your kids for the holidays. Especially when the recipe is as kid friendly as Candyland Hamantaschen for Purim. Not only do these triangular shaped, colorful candy filled cookies look gorgeous on a buffet, they are sweet and memorable.

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We tried Candyland Hamantaschen with a variety of candies and the only one we didn't like were gummies. But, the sky's the limit outside of that. We favored brightly colored jelly beans, hard candies and, of course CHOCOLATE!

Parents, please supervise your kids when baking with candy--melted candies are extremely HOT. Allow your hamantaschen to cool before serving.

  • Duration
  • Cook Time
  • Prep Time
  • 24 CookiesServings

Ingredients

  • 1½ sticks unsalted butter, at room temperature
  • ½ cup sugar
  • 2 eggs
  • 1 tablespoon orange zest
  • 1 teaspoon vanilla extract
  • 3 cups all-purpose flour
  • ¼ teaspoon kosher salt
  • Filling: jelly beans, candy canes, M & Ms, mini peanut butter cups, chocolate kisses
  • Egg wash: one beaten egg and 2 teaspoons of water

Preparation

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1. With a hand mixer, cream together butter and sugar until light and fluffy. Add eggs, zest, and vanilla, and mix until well combined. Add flour, a half cup at a time, and salt. The dough should look crumbly, but stay together.

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2. Form dough into a log, wrap in plastic wrap and refrigerate for 1 hour.

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3. Preheat oven to 375°F. Line several baking sheets with parchment paper.

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4. Once dough is chilled, remove from the refrigerator and let sit for 15 minutes. Cut ¼-inch thick circles of dough from the log. 

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5. Center ½ teaspoon of your desired filling (a few jelly beans or one peanut butter cup). Lift up 3 sides and pinch the corners together to make a triangle/hat shape. Be sure to leave the center of the filling exposed. Make sure you have pinched the corners together tightly so the filling doesn't spill out.

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6. Place cookies on prepared baking sheet. Brush egg wash on cookie dough. 

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7. Bake at 375°F for 15 to 18 minutes until golden. Transfer cookies to a cooling rack and cool before serving. Warning: candy fillings can be very HOT!