10 Days of Hamantaschen Day 6 — Nothing says festive more than FUNFETTI!

Try this colorful twist on traditional hamantaschen- a Funfetti-filled treat fit for the holiday. I took inspiration from the classic Funfetti cake mix recipe to make a modern version of everyone’s favorite holiday cookie.

If you ask me, a fool-proof Funfetti cookie recipe is a must-have in every baker’s box of tricks. These festive cookies are a great way to add a cheerful touch to any occasion. I’ve always loved baking little Funfetti-inspired cookies on days when I needed a little pick-me-up or at holiday parties because they always bring a smile to people’s faces.

With tons of sprinkles and white chocolate chips, these Funfetti Hamantaschen will be the star of your Purim celebrations!

And yes, they do taste as good as they look. Try out this Funfetti Hamantaschen recipe and taste them for yourself!

Funfetti 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 tsp almond extract
• ½ tsp lemon zest
• 1 ⅓ cups flour
• 1 tbsp cornstarch
• ½ tsp baking powder
• ¼ tsp sea salt
• ¼ cup sprinkles

Filling:

• ½ cup white chocolate chips

Egg wash:

• 1 large egg, whisked

Preparation:

1. In a medium bowl, combine egg, sugar, oil, and vanilla, almond extract, and lemon zest until smooth.
2. In a large bowl, combine flour, cornstarch, baking powder and salt. Pour wet into dry ingredients.
3. Mix until a dough forms, add sprinkles, stirring until just combined.
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. Place dough on a floured surface, t and roll 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 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!