Cream Cheese Hamantaschen Cookies

Name: Cream Cheese Hamantaschen Cookies
Yield: Yield: 55 cookies, 3 inches (7.5 cm) in diameter
Ingredients: 1 pound (455 g) cream cheese, at room temperature; 1 pound (455 g) unsalted butter, at room temperature; 3 ounces (85 g) vegetable shortening, at room temperature; 12 ounces (340 g) bread flour; 7 ounces (200 g) cake flour; 1 teaspoon (5 g) salt; Egg wash; 3 ounces (85 g) smooth apricot jam; Powdered sugar

Preparation info

Yield:
55
cookies, 3 inches in diameter

Difficulty
Easy

Appears in

The Professional Pastry Chef

By Bo Friberg

Published 1989

About

This rich version of Hamantaschen features a simple filling of apricot jam. Note that the dough for these cookies should be prepared in advance and allowed to rest in the refrigerator for at least 24 hours.

Ingredients

1 pound (455 g) cream cheese, at room temperature
1 pound (455

Dessert
Vegetarian

Method

Place the cream cheese, butter, and shortening in a mixer bowl. Using the paddle attachment at low speed, mix until smooth and fully combined. Incorporate the bread flour, cake flour, and salt. Scrape down the sides of the bowl and mix a few moments longer.
Roll out the dough, using flour to prevent it from sticking, to make a rectangle approximately ½ inch (1.