Serves 24
45 min
Hamantaschen
Recipe GLPR3e9198850d0cd5
Tender, buttery Jewish holiday cookies with a triangular shape and fruity preserve filling. Cream cheese and butter create a delicate dough that holds apricot and raspberry jam centers. A festive treat traditionally enjoyed during Purim.
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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 all-purpose flour
2 tbsp. apricot preserves
2 tbsp. raspberry preserves
1 egg white, beaten
Directions
Preheat oven to 375°F. Line a baking sheet with parchment paper.
In a large bowl, beat together the softened cream cheese and butter until smooth and creamy, about 2 minutes.
Add the sugar, vanilla extract, and kosher salt to the cream cheese mixture. Beat until well combined and light, about 1 minute.
Gradually mix in the flour until a soft dough forms. Do not overwork the dough.
On a lightly floured surface, roll out the dough to about 1⁄8-inch thickness.
Using a 2-inch round cookie cutter, cut out circles from the dough.
Place a small teaspoon of apricot or raspberry preserves in the center of each circle.
Fold the dough up to form a triangle by bringing three edges toward the center, pinching corners together and leaving a small opening in the middle to show the filling.
Transfer folded hamantaschen to the prepared baking sheet, spacing them about 1 inch apart.
Brush the tops and sides of each hamantaschen lightly with beaten egg white.
Bake for 12 to 15 minutes until the edges are lightly golden and the dough is set.
Remove from the oven and cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
