CREAM CHEESE HAMANTASCHEN DOUGH RECIPES

Steps:

• 1. In the bowl of a mixer or food processor, combine butter and cream cheese, mixing well. 2. Add flour and sugar and mix well. 3. Wrap in wax paper and refrigerate for at least 4 hours or overnight. 4. Roll dough to ¼" thickness and cut into 3 to 4 inch round circles and place 2 inches apart onto the prepared cookie sheets. 5. Place a teaspoon of filling into the center of each cookie and pinch the sides to form three corners. Moisten with water if necessary. 6. Bake at 375° degrees for 6 to 8 minutes in the preheated oven, or until lightly browned. 7. Allow cookies to cool for 1 minute on the cookie sheets before removing to wire racks to cool completely.

Steps:

• "Barbara Wassers Kosher Kitchen (Adapted from AGUDAT ACHIM BALABUSTAS, 1969, Barrie Handelman) Cookie sheets covered with parchment paper. Preheat to 350F. 1. In an electric mixer, cream butter and cheese well. 2. Add sugar and then the eggs, beating well after each addition. 3. Combine the flour and baking powder and gradually add the mixture. 4. Dough is soft and pliable. Chill it. 5. Roll out a small amount at a time. 6. Cut circles in dough with milk glass. 7. Fill with lekvar and nuts, poppy seed filling or any other mixture like apricots and orange rind with nuts. 8. Fix like a three cornered hat (the dough with the filling). Pinch ends and shape. 9. Bake on prepared pans at 350? F or 325? F (convect) for 15 - 18 minutes or until lightly golden brown. 10. Cool on wire rack. 11. Store in tightly covered container. Posted to JEWISH-FOOD digest V97 #084 by [email protected] (Barbara & Steve Wasser) on Mar 12, 1997"