Buttery dough stuffed with a cream cheese filling.
Cream butter and sugar until well combined. Whisk in eggs, milk and vanilla.
Combine flour, baking powder, cornstarch and salt. Mix together with wet ingredients until dough forms.
Form into a ball and cover with plastic wrap. Refrigerate for about an hour.
In the meantime, mix together ingredients for filling (easier to use the whipped cream cheese).
Preheat oven to 350 degrees Fahrenheit.
Roll out dough to a quarter-inch thick.
Combine cinnamon and brown sugar and sprinkle over dough, patting it down with your hands.
Use a two-and-a-half- to three-inch cookie cutter to cut dough into circles. Place about one teaspoon of filling in each circle, folding (or pinching) to form triangle shaped cookies.
Bake for 14–15 minutes.
For the icing on top: once hamentaschen have cooled, I took the remaining filling and mixed in a drop of cinnamon, then put it in a ziptop bag and piped it on top.