Yield: 36 Servings
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2. Grind the poppy seeds in a food processor or blender. Add to the sugar mixture.
3. Add the egg whites, vanilla, lemon and orange rinds and juices, rum, raisins, figs, and cinnamon. Simmer over low heat for about 5 minutes. Add the jam and butter, and continue simmering until the butter is melted and all the ingredients are combined. Use as is, or put in the refrigerator for a few minutes until the filling becomes a bit firmer.
NUT FILLING: Combine all ingredients and mix well. Refrigerate.
"These yeast dough cookies, served by Hungarian and German Jews at Purim, resemble little children wrapped in blankets- thus the name kindli. They can also be shaped like 3 corner hats or hamantaschen. The poppy- seed filling included jam, lemon, orange, rum and sugar rather than the traditional Polish and Russian honey. Wine and rum are especially appropriate ingredients at Purim, since this is the one holiday where drinking to excess is encouraged." (Joan Nathan) SOURCE: The Jewish Holiday Kitchen by Joan Nathan p. 224 Schocken Books NY ISBN 0-8052-0900-X
Recipe by: The Jewish Holiday Kitchen by Joan Nathan p.224 1988 Posted to JEWISH-FOOD digest by Linda Shapiro <lss@...> on Feb 20, 1998