Cherry Cheesecake Hamantaschen

Cherry Cheesecake Hamantaschen

The yield will vary depending on the thickness of the rolled dough and the size cutter you use, but you will get between 12-15

For the dough:

4 ounces (1 stick) unsalted butter, room temperature

½ cup granulated sugar

Zest of two lemons

1 egg

1 teaspoon vanilla extract

2 cups all-purpose flour

For the filling:

8 ounces cream cheese

2 tablespoons granulated sugar

1 egg

1 teaspoon vanilla extract

24-30 cherries

For the dough:

Mix the butter, sugar, and lemon zest in the bowl of an electric mixer using a paddle attachment until light and fluffy, about 2-3 minutes. Alternatively, use a bowl and a rubber spatula. Add in the egg and vanilla; mix until combined. Stir in the flour. Place the dough on a lightly floured piece of parchment, lightly flour the surface and roll the dough between ⅛ - ¼ inch thick. Place the dough in the refrigerator to chill.

Meanwhile make the filling.

For the filling:

Mix the cream cheese and sugar until combined in the bowl of an electric mixer using a paddle attachment mix the cream cheese and sugar until combined. Alternatively, use a bowl and a rubber spatula. Add in the egg and vanilla and mix until combined.

Refrigerate until ready to use.

For forming the cookies:

Heat the oven to 350F

Using a 3 or 4 inch cookie cutter, cut the dough into rounds.

Place about 1 ½ teaspoons of the cheesecake filling on the dough. Fold the dough to form a triangle. Place a cherry on top of the filling.

Place in the oven and bake for about 10-12 minutes or until the edges of the dough are lightly golden and the dough is firm. Remove from the oven and allow to cool.