Since I can’t seem to get enough of these rugentaschen—here’s another fun recipe that uses Hershey’s Hugs.
Dough: In the bowl of an electric mixer beat together the butter and cream cheese until well combined. Add the sugar and beat until fluffy. Add the flour and the salt and beat until just combined. Divide the dough into quarters and refrigerate for at least one hour or overnight.
When you are ready to make the hamantaschen—Preheat the oven to 350 degrees. Take out one of the refrigerated doughs and roll out to about 1/8 inch thickness. This dough gets sticky quickly, so work the dough when it is cold in a cool kitchen. I sometimes sprinkle on some confectioners sugar on both sides to prevent sticking. Place the rolled out dough in the refrigerator for about 10 minutes to harden a bit. Remove the cooled, rolled out dough from the refrigerator and with a 3-inch round cookie cutter, cut out as many 3-inch circles as possible.
Place about ½ teaspoon of the mini chocolate chips in the center of each dough circle. Pull up three sides of the dough to make a triangle and fold one side over the other around the center filling. Folding the sides over each other ensures that the cookie will stay closed and maintain the triangle shape. I find that if I just pinch the ends together, they pop open during baking.
Repeat this process with the remaining dough, as desired. The dough will keep in the refrigerator for 5 days.
Place in the oven for about 20 minutes, or until golden brown.
When the hamantaschen come out of the oven, place a Hershey’s kiss or hug on top of each.
Makes about 20 to 24 hamantaschen.