Ingredients
Units
For the dough:
- 1 stick (8 Tbsp) unsalted butter, at room temperature
- ½ cup granulated sugar
- ¼ cup light brown sugar
- 1 egg, at room temperature
- 1 tsp vanilla extract
- 1 ¾ cups all-purpose flour
- ¼ cup unsweetened cocoa powder
- ¼ tsp kosher salt
For the filling:
- 4 oz cream cheese, at room temperature
- 2 Tbsp granulated sugar
- 1 egg, at room temperature
- 2 Tbsp Irish Cream liqueur
For the egg wash:
- 1 egg
- 1 Tbsp water
Instructions
- To make the dough: Beat the butter, ½ cup granulated sugar and the brown sugar till light and fluffy. Scrape down the sides and add 1 egg and the vanilla. Beat again. Scrape down the sides and add the flour, cocoa powder and salt. Beat till just combined.
- Divide the dough in half and roll each half to ¼” thickness between 2 sheets of parchment paper. Stack the doughs on a baking sheet and refrigerate for at least 1 hour (or up to 3 days).
- To make the filling: Clean out your mixer bowl and attachment and place the cream cheese and 2 Tbsp sugar in the bowl. Beat till light and fluffy. Add 1 egg and the liqueur and beat again.
- To assemble: Working with one piece of dough at a time, peel off one sheet of parchment paper and use it to line a baking sheet. Cut circles using a cookie cutter or drinking glass (we used a 2½” cookie cutter here) and place the circles on the lined baking sheet, gathering and re-rolling the scraps till all the dough has been used.
- Place ½ tsp of the filling in the center of each dough circle, and pinch the edges to form a triangle, making sure that the seams are firmly sealed. Beat the remaining egg with 1 Tbsp water and brush the tops and sides of each cookie. Place in the freezer for at least 30 minutes (or up to overnight).
- Preheat the oven to 350°F. Bake the cookies for 10-12 minutes, or till no longer shiny. Transfer to a wire rack to cool completely.
Notes
- The dough need to chill in the refrigerator for at least 1 hour, or up to 3 days.
- The assembled hamantaschen need to chill in the freezer for at least 30 minutes, or up to overnight, before baking.
- Prep Time: 20 minutes + 1 hour 30 minutes chill time
- Cook Time: 10-12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Holiday