Cookies and Cream Hamantaschen

Cookies and Cream Hamantaschen

Ingredients:

Cookie

• ½ cup unsalted butter, cold and cubed

• ½ cup dark brown sugar, medium pack

• 1 large egg

• 1 tsp vanilla extract

• 1 ½ cups gluten free flour (Bob’s Red Mill 1:1)

• 10 gluten free Oreo’s (Double Stuf recommended), lighty crushed

• 1 tsp kosher salt

Filling

• 3 oz cream cheese, softened

• 2 Tbsp unsalted butter, softened

• 1 tsp vanilla extract

• ¼ cup powdered sugar

• Pinch of kosher salt

Yields 12 Hamantaschen

Prep Time: 45 minutes

Cook Time: 13-15 minutes

In a large bowl or standing mixer, cream together the cold butter and brown sugar. Next, add the egg and vanilla until a paste starts to form. It may look curdled or separated, but this will resolve when we add the gluten free flour and kosher salt. Add the Oreo’s, and lightly blend until thoroughly incorporated into the dough. Roll into a ball and chill in the refrigerator for 15 minutes.

Preheat the oven to 350F. While the dough chills, make a quick filling by creaming together the cream cheese, butter, vanilla, powdered sugar, and salt. Reserve for later.

Remove the chilled dough, and begin to portion out 12 equally-sized balls. Delicately roll, pinch, and/or flatten them into discs about ¼” thick. Scoop a heaping teaspoon of the filling into the center of each cookie. Once each is filled, fold the cookie into a triangle shape. Start by using your palms two of the sides towards each other, and then use your thumbs to fold in the third side. Pinch the corners to seal the cookie tight.

Place on a baking sheet lined with aluminum or parchment paper and bake at 350F for 13-15 minutes. Allow them to rest and cool completely before handling as they will be very soft right out of the oven.