With Purim right around the corner, I convinced the kids to help me out with another batch of Hamantashen tonight. (Read my other recipe here.)

This recipe is adapted from one I found today on Kosher on a Budget. These cookies just sing Purim. They look happy and colorful, and the non-pareils roll around and dance on your tongue. (And on your counter. And on your floor.)  Thank you, Mara!!!

Kid Friendly Hamantashen
The original recipe, from Kosher on a Budget, calls for colorful sprinkles. We didn't have any but we did have some really pretty, tiny, non-pareils. These came out super duper pretty.  

1 1/2 cups margarine, softened
1 cup white sugar
2 eggs
6 tablespoons orange juice
1 tablespoon vanilla extract
2 teaspoons baking powder
4 1/2 cups all-purpose flour
3/4 cup of non-pareils, divided
fruit jam (we used Smucker's strawberry)
a mix of 1 tablespoon cinnamon and 4 tablespoons sugar
chocolate chips

In a large bowl (I used my Kitchen Aid stand mixer), cream together the margarine and sugar until smooth. Beat in the eggs one at a time, then stir in the orange juice and vanilla. Careful, it might get a little 'sloshy.' 

Mix in the baking powder and 1/2 cup of non-pareils, and then gradually stir in the flour until the dough forms a ball.
Cover and refrigerate the dough for at least two hours, or as long as overnight.
Preheat the oven to 375*.
Spray cookies sheets with Pam, or line with parchment paper.

Divide the dough into about four even balls. Working with one ball at a time, roll the dough about 1/3 inch thick. Cut it into 3-inch rounds using cookie cutter, glass, or any other round object you have in your kitchen.

Place some filling in the center of each circle.
  • For Nutella or jam, use about a teaspoon. 
  • For chocolate chips, use about 5 chips. 
  • For cinnamon sugar, gently press finger down in the center of the dough circle to make a small indentation. Then put about 1/4 teaspoon of cinnamon-sugar in the 'hole.'
Form the rounds into triangles by pinching the corners closed. Roll the cookies in the remaining non-pareils, or sprinkle some on top.

Bake the cookies for about 12 minutes until just beginning to turn golden. Cool for at least 15 minutes on the tray and then transfer to racks to cool completely. Eat within a few days or freeze for later.