My Hamentashen

Taken from my other blog . . . .

Cookie Dough

1.4 oz cream cheese, room temperature
2.1/2 cup butter, room temperature
3.2 TBS agave (or 1 TBs sugar)
4.1 cup all-purpose flour plus 2 tsp if using agave
5.1 egg white
6.1 TBS water
7.4 tsp coarse-ground white or raw sugar
8.butter
Filling
a. 8 oz chopped dates
b. 1/2 cup water
c. 1 tsp fresh orange zest (I usually use more)
d. 1/2 tsp real vanilla
e. 1/4 cup chopped pecans (I usually use more)


Beat 1 - 4 with an electric mixer until fluffy.
On low speed, beat in the flour.
Drop half of the dough in a lightly-floured 1-gallon zip-lock bag and the other half in another.
Flatten them into a nice, smooth rectangles, about 1/4-inch thick.
Put them on a flat surface in the refrigerator for at least an hour (or more but not more than a day).

In a saucepan, place a & b, bringing them to a good boil. Reduce to low and cook, stirring constantly, until it is thick. Cool about 10 minutes, then stir in c - d. Let this cool to room temperature.

Heat the oven to 325°F. Butter your cookie pan.

Open the first plastic bag, then cut two sides to fully expose the flat dough. cut in 3x3 squares. Place the squares on the buttered cookie pan. Spoon some filling into the middle of each square, then bring the corners of each square up, like an envelope, partially overlapping in the centers. Dip your fingers in the water and use them to seal the centers. Complete all the cookies.

In a small bowl, beat 5 & 6. Brush this on each cookie. Sprinkle with 7.

Bake 13 - 15 minutes, until the start turning a golden-brown. Cool a couple minutes then place on a cooling rack for about 20 minutes.