Hamantaschen (Jewish Holiday Cookies)

Name: Hamantaschen (Jewish Holiday Cookies)
Total time: PT0D0H0M
Yield: makes About 2 Dozen
Ingredients: 4 oz. cream cheese, softened; 8 tbsp. unsalted butter, softened; 1 ⁄ 4 cup sugar; 1 tsp. vanilla extract; 1 ⁄ 4 tsp. kosher salt; 1 cup flour; 2 tbsp. apricot preserves; 2 tbsp. raspberry preserves; 1 egg white, beaten

Serves
makes About 2 Dozen

TODD COLEMAN

These cookies are traditionally served on the Jewish holiday of Purim, although they make a great snack year round. This recipe first appeared in our Jan/Feb 2013 issue along with Betsy Andrews's article Hamantaschen.

Ingredients

4 oz. cream cheese, softened
8 tbsp. unsalted butter, softened
¹⁄₄ cup sugar
1 tsp. vanilla extract
¹⁄₄ tsp. kosher salt
1 cup flour
2 tbsp. apricot preserves
2 tbsp. raspberry preserves
1 egg white, beaten

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Instructions

Step 1

In a bowl, combine cream cheese, butter, sugar, vanilla, and salt, and beat with a mixer until fluffy. Add flour; beat. Form dough into a thin disk. Wrap disk in plastic wrap; chill for 30 minutes.

Step 2

Transfer dough to a floured surface; roll to a 3⁄16" thickness. Using a 2 1⁄2" round cookie cutter, cut dough into rounds. Reroll scraps; repeat. Transfer the rounds to 2 parchment paper–lined baking eets. Place about 1⁄2 tsp. apricot preserves in center of half the rounds; place about 1⁄2 tsp. raspberry preserves in the center of remaining rounds. Brush egg white around edges. Fold in edges to form a triangular package, leaving a small opening at the top. Refrigerate filled cookies for 30 minutes.

Step 3

Heat oven to 350°. Bake cookies, one sheet at a time, until lightly browned, about 15 minutes.

In a bowl, combine cream cheese, butter, sugar, vanilla, and salt, and beat with a mixer until fluffy. Add flour; beat. Form dough into a thin disk. Wrap disk in plastic wrap; chill for 30 minutes.
Transfer dough to a floured surface; roll to a 3⁄16" thickness. Using a 2 1⁄2" round cookie cutter, cut dough into rounds. Reroll scraps; repeat. Transfer the rounds to 2 parchment paper–lined baking eets. Place about 1⁄2 tsp. apricot preserves in center of half the rounds; place about 1⁄2 tsp. raspberry preserves in the center of remaining rounds. Brush egg white around edges. Fold in edges to form a triangular package, leaving a small opening at the top. Refrigerate filled cookies for 30 minutes.
Heat oven to 350°. Bake cookies, one sheet at a time, until lightly browned, about 15 minutes.