Hamentashen Dough

CrystalA's Note:

Found this recipe at jewishcuisine.net

• Total Time: 3 hrs 30 mins
• Prep Time: 3 hrs
• Cook Time: 30 mins

Ingredients:

Yield: 36 hamenta ...

• ½ lb butter
• 2 cups flour
• ½ lb cream cheese
• powdered sugar

Directions:

1. Have butter and cheese at room temperature.
2. Cream butter and cheese together until light and fluffy.
3. Stir in flour, and mix to blend.
4. Wrap and chill dough for 3 hours.
5. Roll on pastry cloth or board that was sprinkled with powdered sugar.
6. Cut dough into 3 inch circles.
7. Fill and shape, and bake on greased cookie sheet at 375 degrees for 30 minutes or until brown.

Reviews

[Chef #359820]

I originally chose this recipe because it's eggless. It turned out to be very tasty. It makes a very delicate cookie. However, I must warn people that this dough is very soft even after being refrigerated half the day. I used a mixture of powdered sugar and flour to roll them out in. Using straight sugar was too sticky. The other issue I had was that any dough that had been previously rolled out would not hold together during baking. The hats came undone no matter how fiercly I pinched them together. I baked them at 375, but for only 16 minutes in my oven. The first batch was over done at 20 minutes. So, watch the time. I will use this recipe again. I love the short ingredient list and egglessness.