Hamantashen with Poppy Seed Filling



For cookie dough and poppy seed lovers, this one is a treat!


3 eggs
1/2 cup oil
1/2 cup orange juice
1 cup sugar
1 teaspoon vanilla extract
2 teaspoons baking powder
Grated orange rind
1/8 teaspoon salt
4 cups flour

1 1/2 cups poppy seeds
1/4 raisins
1/3 cup honey
1/2 cup milk or nondairy milk substitute such as soy milk, almond milk
1/2 teaspoon grated lemon rind


Make the dough: In a large bowl, beat eggs. Beat in oil, orange juice, sugar, vanilla, baking powder, orange rind and salt. Add flour gradually; mix thoroughly (do not over mix). Turn out onto a floured board and knead dough until smooth;  add a little extra flour if dough is sticky. Divide into four portions and chill several hours.

Make the filling:* In a food processor, grind the poppy seeds and raisins; this could take several minutes. Place in a small pot and add the honey, and milk or milk substitute. Cook over medium-low heat , stirring constantly ,until thickened, about 20 minutes. Stir in the lemon rind and cool completely before using to fill the hamentashen.

Assemble: Roll on lightly floured surface to a 1/4th-inch thickness. Cut 3-4 inch rounds with a floured glass or cookie cutter. Fill with 3/4 teaspoon filling (do not overfill) . Pinch together sides of circle to form a triangle; some of the filling should be visible in the middle.

Place on lightly greased cookie sheet and bake in pre-heated  350 degree oven for 30 minutes or until lightly golden.


Yield:  About 4 dozen  depending on thickness of dough

*can use a can of prepared poppy seed filling such as Solo brand.

Recipes: Desserts, Holiday, Hamentashen, Poppy Seed, Parve or Dairy, Kosher

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