Todd Kane’s Holiday Hamentaschen

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

  1. In a bowl, combine cream cheese, butter, sugar, vanilla, and salt, and beat with a mixer until fluffy. Add flour, beat.
  2. Form dough into a thin disk. Wrap disk in plastic wrap; chill for 30 minutes.
  3. Transfer dough to a floured surface; roll to a 3⁄16″ thickness. Using a 2 1⁄2” round cookie cutter, cut dough into rounds. Re-roll scraps; repeat.
  4. Transfer the rounds to 2 parchment paper–lined baking sheets. 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.
  5. Fold in edges to form a triangular package, leaving a small opening at the top.
  6. Refrigerate filled cookies for 30 minutes.
  7. Heat oven to 350°.
  8. Bake cookies, one sheet at a time, until lightly browned, about 15 minutes.  Makes about 2 dozen.

*You can use whichever jam you like, or Lekvar, which is a prune butter/filling