Dandies Marshmallow S’more Hamantashens

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Its Purim time at our house and besides dressing up in costumes the best part for us is super yummy Hamantashens! We decided to try something new this year the kids came up with the idea of S’mores hamantashens. I am not surprised what could be better then one of our favorite cookies stuffed with chocolate and marshmallows.
These little cookies are pretty easy to make and I even have some tips to help you make them just right. Ooey gooey delicious cookies that are really perfect all year round.
I do need to say something about these marshmallows. My kids absolutely adored them. I am not a fan of marshmallows but I actually really liked them too. I had some other photos I was thinking of posting as well. My little one Liam and my husband both had some issues with keeping their hands out of the bag of marshmallows. I have pictures with Liam looking like a chipmunk with his little cheeks full of marshmallows. So why are Dandies so incredibly yummy?
Well they are the first Non-GMO Project Verified marshmallows on the market, Dandies are made with all-natural ingredients and completely free of gelatin, artificial ingredients, and high fructose corn syrup. With a traditional texture and flavor that melts, tastes and bakes just like the marshmallows we grew up with, these light and fluffy marshmallows are a perfect ingredient trade for crispy treats, swizzle sticks, fudge, cookies and more. Produced in the company’s dedicated facility, which is free of dairy, eggs, peanuts, and tree-nuts, Dandies marshmallows are also free of wheat, gluten and corn, 100% vegan, and certified kosher.
Dandies Mini Marshmallows
semi sweet chocolate chips
2 sticks unsalted butter
1/4 cup granulated sugar
2 egg yolks
1 tsp pure vanilla extract
2 1/4 cup flour
1/2 tsp salt
1/2 tsp baking powder
reserve egg whites for baking

1. In a large bowl cream together the butter and sugar. Add the egg yolks and vanilla and beat until smooth.
2. Sift together the flour, salt, and baking powder. Slowly add to the butter mixture and mix until combined. Shape dough into a ball, wrap in plastic wrap, and refrigerate around 2 hours.
3. Preheat oven to 350 degrees. Roll dough to 1/8 inch thickness and cut 3 inch circles. I use a biscuit cutter to cut the circles but you could also use a plastic cup to make the circles. If the dough is to stiff let it sit a few minutes or work it with your hands. You want it chilled and stiff enough to hold its shape and be moldable. I find it best to work on the plastic wrap rolling and cutting so that you don’t have to use to much flour to get everything to stop from sticking.
4. Once all your circles have been cut transfer to lightly greased parchment paper or a slipmat. Add 1 tsp of filling to the center of each hamantashen. We add around 5-7 chocolate chips and one marshmallow to each. Brush the edges with water and bring the dough together on three sides to form a triangle. Make sure you pinch the corners to keep them together when baking. Brush each with some of the reserved egg whites.
5. Bake at 350 degrees for 12-15 minutes or until golden brown.
6. Enjoy!

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