Hamantaschen with poppy seed filling (d) or (p)

Yield: 2 dozen

Measure Ingredient
½ cup Butter or Margarine, softened
¼ cup Brown Sugar, packed
¼ cup Honey
2 \N Large Eggs
1 cup Poppy Seeds
½ cup Milk or Water
½ cup Honey
1 teaspoon Vanilla Extract
1 teaspoon Baking Powder
½ teaspoon Baking Soda
2½ cup Flour
¼ cup Dark Raisins, or Currants
1 tablespoon Butter or Margarine
2 teaspoons Lemon Juice

DOUGH

FILLING



JEWISH HOLDAY COOKBOOK

GLORIA KAUFER GREENE

Cream butter, sugar and honey in medium bowl until light and fluffy.

Beat in eggs and vanilla. Mix in baking powder, soda and flour until very well combined. Form dough into ball, wrap in waxed paper or plastic wrap and refrigerate for several hours. (Dough may be refrigerated up to 3 days)

Grind poppy seeds in blender or coffee grinder. Put all filling ingredients into saucepan. Cook over medium heat, stirring frequently, for about 10 min, until mixture is thick and most of the liquid has been absorbed. Remove from heat, and chill before using.

(Filling may be refrigerated for up to 3 days) Roll dough on lightly floured surface to ⅛" thickness. Cut circles 3" in diameter (a clean tuna can makes a perfect cookie cutter).

Place 1 heaping teaspoon of filling in the center of each circle.

Fold edges into triangle shape, leaving filling visible.

Place cookies 1" apart on greased baking sheets. Bake at 350F about 15 minutes.

Submitted By CAROL PLOWMAN On 03-13-95

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