Instructions: In the bowl of your food processor, pulse together flour, sugar, margarine and cream cheese until mixture resembles crumbs. Stir together egg yolk and vanilla and add to mixture in processor (with a few short pulses). Flatten dough into a disk, cover with plastic wrap and chill for 1 hour.

Divide dough in half. Roll to 1/4 inch thickness on lightly floured board.

Cut into 3 inch rounds. Re-roll scraps.

Place filling in center of each dough round. Fold three sides up to form a triangle, leaving some filling exposed in the center. Place cookies 2 inches apart on greased cookie sheets.

Preheat oven to 375 degrees. Bake hamentashen for 20 minutes or until golden brown. Let cool briefly on cookie sheets, then transfer to wire racks to finish cooling.

[] Emuna Braverman (the person who provided these hamantashen recipes to Aish Ha Torah) has a law degree from the University of Toronto and a Masters in Psychology from Pepperdine University. She lives with her husband and nine children in Los Angeles where they both work for Aish HaTorah. When she isnt writing for the internet or taking care of her family, Emuna teaches classes on Judaism, organizes gourmet kosher cooking groups and hosts many shabbos guests.

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