by rebecca deangelis


Preheat an oven to 325F.


In a mixing bowl, combine all of the filling ingredients until creamy. If the mixture isn't thick enough, add small amounts of flour until it thickens to a cream. Set aside.


On a clean counter or large cutting board, combine the flour, sugar, and softened butter and knead into a dough. Add a little warm water if it isn't coming together to form a ball. Once the dough is shaped into a ball, wrap it loosely with plastic wrap and allow to sit at room temperature for half an hour. Then roll out the dough until about 1/2-inch thick. Using a water glass, cut out circles of dough.


Place a mound of cream in the middle of each circle. Then pull up the edges to create a pouch and pinch each corner at the top. (If the dough isn't sticking together when pinched, use a lightly beaten egg white as an adhesive.) The cookie should look like a hexagonal open-faced tart. 


Using a spatula, move each cookie to a sheet tray. Bake until golden brown.


Eaten right out of the oven or cooled to room temperature.