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.
- 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
- 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.