Hamantaschen with poppy seed filling (d) or (p)
2 dozen
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Butter or Margarine, softened |
| ¼ | cup | Brown Sugar, packed |
| ¼ | cup | Honey |
| 2 | 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 |
Directions
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