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Poppy Seed Hamantaschencookies, jewish 5 cup to 6 cups flour; divided 1/2 teaspoon salt 1 teaspoon baking powder 1/2 cup shortening 5 eggs 1 cup honey ----POPPY SEED FILLING---- 2 cup poppy seeds * 1 cup milk 3/4 cup honey 1 teaspoon lemon peel 1/2 cup raisins * Use your food processor to grind the poppy seeds for the filling. Combine 5 cups flour, salt and baking powder; mix well. Make a well in the center and add shortening, 4 eggs and honey. Work together until dough is formed, adding flour as needed. Roll out thinly and cut into 4-inch circles. For filling, grind poppy seeds. Combine with milk and honey. Cook over low heat until thickened. Add lemon peel and raisins; cool. Place 1 tablespoon filling on each dough circle; fold up three sides and press together into triangles leaving tops somewhat open. Beat remaining egg and brush over dough. Bake at 350 degrees 20 minutes or until browned.
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