Cookies - Hamantashencheryl michaels
- 1/2 lb butter (2 sticks)
- 8 oz cream cheese
- 1/2 cup sugar
- 1 tsp. vanilla extract
- 2 cups flour
- apricot jam or other fillings*
Stir together the butter and cream cheese and soften lightly in the microwave.
Add the sugar and vanilla and mix with an electric beater, slowly add 2 cups of flour.
Form dough into a 14" tube shape and wrap tightly in plastic wrap. Refrigerate for at least one hour.
When ready to bake cookies:
Preheat oven to 350.
Take the roll from the refrigerator. Slice the cylinder into 1/2 inch circles and let them sit for a few minutes.
Form each slice into a ball, then pat it into a thin flat circle on a floured board, using your fingers. The circle should be about 1/4 to 1/2 inch thick. Place 1 tsp filling in the center of the circle. Fold the edges over the filling three times to form a triangle, or hamen’s hat.
Bake 10-15 minutes until slightly golden brown.
HOLIDAY: PURIMDAIRY* I’ve also used chocolate chips, prune filling and raspberry jam.NOTE: the saran wrapped dough can be frozen; just thaw in the refrigerator before baking.Evan distributed this recipe to several cooks who made the rolls of refrigerated dough and brought them to a cookie baking party.It’s my favorite hamantashen recipe.
Source: Evan C.