This recipe came out of deep love of ginger snaps and a large glass of milk. A combination of comfort foods! The filling can be a short-cut when you use pre-made cheese cake filling.
Ginger Cream Hamantaschen
Servings
Ingredients
- 1 1/2 cup Butter softened Or Semi-hard Coconut Oil
- 1 3/4 cup Sugar
- 3 whole Eggs
- 1/3 cup Molasses
- 2 pound Flour 6 2/3 C
- 1/2 teaspoon Salt
- 3 teaspoon Baking Soda
- 2 1/2 tablespoon Cinnamon
- 1 1/2 teaspoon Ginger More if you want more of a kick
- 1 teaspoon Ground Cloves
- 1- 24 oz. Tub Cheesecake Filling You only need half a tub. You could use the other half for mini cheese cakes in a jar
Instructions
- Preheat you oven to 375 degrees.
- Cream the butter and sugar in the bowl of an electric mixer.
- Add the eggs & molasses and mix them in until smooth.
- Combine all of the dry ingredients in another bowl. Whisk to combine. Add the dry mixture in a little bit at a time until the entire mixture is completely incorporated.
- This dough will be a little wet, so make sure to flour your rolling surface well. If you prefer you could roll it out between two pieces of parchment paper. Roll to 1/8″-1/4″ thick. Cut out circles with a cookie cutter or glass cup.
- Place 1 tsp. of the Cheesecake filling in the center of each circle. Bring the edges in toward the middle to form a triangle then pinch those edges together.
- Bake them for 8-10 minutes, until just golden. Serve warm with a cold glass of milk or let them cool. All the best!
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