Hamentashen Cream Cheese Dough


Yield: about 2 dozen

1/2 lb. butter
1/2 lb. cream cheese
2 c. flour
1/2 c. icing sugar

Cream the butter and cheese well.

Add the flour and sugar, and mix well.

Wrap in wax paper and place in the refrigerator overnight.

Roll dough to 1/4″ thickness. Cut in rounds.

Fill and shape by bringing sides together to form a triangle. Bake on a greased baking sheet at 400F for 15 minutes, until delicately browned.