Hamantashen

by Morgan Vierheller

Preheat oven to 375°F.

Dough:

3 1/2 c. flour
1 c. sugar
1 tsp. baking powder
1/4 tsp. salt
1 c. margarine
3 eggs
1/4 c. orange juice
1 tsp. vanilla
zest of 1 lemon

Blend all ingredients.
If dough seems too loose, add more flour.
Roll out on floured board until nice and thin.
Cut out 2" rounds with glass.
Place filling in the middle and fold up 3 sides.
You can seal it completely or leave a little filling showing.
Bake on greased cookie sheet for 25-30 min.

Poppyseed Filling:

2 c. poppyseeds
1 c. water or milk
1/2 c. honey
1/4 c. sugar
2 eggs
dash of salt
1 tbsp. vanilla

Combine all ingredients except eggs in saucepan and cook over moderate heat until thick, stirring constantly to prevent scorching.
Cool slightly before adding eggs, beating thoroughly.
Fills about 24 small or 14 large hamantashen.

—from our February 1994 Newsletter

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