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Fig and Ginger Hamantaschen

The cream cheese dough is easy to work with and is a tangy foil to the slightly spicy fig and ginger filling.

Makes 2 dozen cookies

1/4 pound butter (1 stick), at room temperature

8 ounces cream cheese, at room temperature

1/2 cup sugar

1 egg, at room temperature

2 cups flour

1 teaspoon baking powder

3/4 cup prepared fig and ginger preserves*

Preheat oven to 350 degrees. Line 2 cookie sheets with parchment paper.

In a large bowl, cream together butter and cream cheese. Add sugar and mix thoroughly. Add the egg and mix thoroughly again.

In a small bowl, combine the flour and baking powder and gradually add it to the butter mixture and mix thoroughly. Refrigerate the dough, in the bowl, for 1 hour or until firm.

On a lightly floured (or powdered sugared) surface, roll out a small amount of dough at a time to about 1/4 inch thick. If the dough gets warm and hard to work with, refrigerate it for a few minutes and then re-roll.

Use a round cookie cutter or the top of a drinking glass to cut out circles. Arrange the cut circles of dough on the cookie sheets. Spoon a teaspoon of the preserves into the center of each cookie. Pinch the edges of the cookies to make 3 corners, but don't seal dough up completely — you want some of the preserves to peek out.

Bake 15 to 18 minutes, or until lightly golden brown. Cool on wire rack.

*Pre-made fig and ginger preserves are available at some grocery and specialty stores. If you can't find it, or prefer to make your own, mix 3/4 cup fig preserves or jarred fig filling with 3 tablespoons minced candied ginger.

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