Move over poppy seed and apricot fillings, here’s a new twist to the traditional hamantaschen.
I'm not really sure where you can go wrong with this one. Sweet cookie dough bedazzled by M&M’s and stuffed with a Reese's Peanut Butter Cup. These are a chocolate candy lover's dream. Of course you can play around with this recipe, adding your favorite candies, as you like.
Ingredients
Servings 42 3" cookies
- 4 ¾ cups sifted all-purpose flour
- 2 teaspoons baking powder
- ¾ cup oil
- 1 cup white granulated sugar
- ¼ teaspoon salt
- 3 eggs
- ¼ cup orange juice
- 1 teaspoon vanilla extract
- 1 teaspoon orange extract or liquor
- 2 ounces mini or regular M&M’s
- Mini Reese's Peanut Butter Cups
Nutritional Facts
Nutrition Facts
Candy Lover’s Hamantaschen
Amount per Serving
Calories
117
% Daily Value*
Fat
5
g
8
%
Saturated Fat
1
g
6
%
Trans Fat
0.02
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
3
g
Cholesterol
12
mg
4
%
Sodium
40
mg
2
%
Potassium
23
mg
1
%
Carbohydrates
17
g
6
%
Fiber
0.4
g
2
%
Sugar
6
g
7
%
Protein
2
g
4
%
Vitamin A
23
IU
0
%
Vitamin C
1
mg
1
%
Calcium
17
mg
2
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Instructions
- Combine sifted flour and baking powder in a medium bowl and set aside.
- In a mixer fitted with the paddle attachment, blend oil, sugar, and salt starting on low speed, gradually increase speed to high, until creamed. Add eggs one at a time and continue beating until well blended. Reduce speed to low. Add a little bit of the flour to thicken the mixture. Add orange juice slowly, alternating with the rest of the flour. Add vanilla and orange extract and beat until well combined.
- Add M&M’s to dough by carefully rolling out the dough on a well floured surface, spreading them out evenly and folding back up into a ball. Cover with plastic and refrigerate for at least one hour until firm.
- Preheat oven to 375°. Line 2 large sheet pans with parchment paper.
- When dough is firm enough to work with, remove from refrigerator on a well floured surface roll out until dough is about ⅛-inch thick. Cut out the dough with a 3-inch round cookie cutter.
- Place rounds on prepared sheet pan. Slightly trim the bottom of the peanut butter cup, so it will not sit too high over the cookie dough. Place a trimmed peanut butter cup in the center of each round. Fold the dough around the cup to make a triangular shape. You can brush the inside edge of the dough with light eggwash if you need to keep the folds sticking.
- Bake for 10-12 minutes, turning half way through baking.
