Hamantaschen

By garciamoss

These cookies are traditionally served on the Jewish holiday of Purim, although they make a great snack year round.

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

Details

Adapted from saveur.com

Preparation

Step 1

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.

2. Transfer dough to a floured surface; roll to a 3⁄16" thickness. Using a 2½" round cookie cutter, cut dough into rounds. Reroll scraps; repeat. Transfer the rounds to 2 parchment paper–lined baking eets. Place about ½ tsp. apricot preserves in center of half the rounds; place about ½ 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.

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