The classic Purim cookies, are eagerly awaited by everyone young and old. They are versatile and can be made from a good sweet yeast dough, flaky dough or from a traditional cookie dough. The fillings can be mixed and matched. Prune butter and poppy seed are traditional but one can use any kind of jam or preserves.
1 cup sugar
1/2 cup oil
juice of one lemon
rind of 1 lemon, grated
1 tsp. vanilla extract
5 cups flour
2 tsps. baking powder
1 pound prepared poppy seed filling or, 1 pound lekvar (apple or prune butter) or 1 pound strawberry or apricot preserves
Preheat oven to 350 Grease cookie sheets.Beat eggs and sugar. Add remaining ingredients, and mix well. Divide into four parts.Proceed to assemble and bake according to Hamantashen illustrated.
1. Prepare dough of your choice. Divide into four portions
2. On a floured board roll out each portion to about 1/8-inch thick. Using a round bicuit or cookie cutter cut 3-inch circles.
3. Place 1/2 to 2/3 teaspoon of desired filling in the center of each circle.
4. To shape into triangle, lift up right and left sides, leaving the bottom down and bring both side to meet at the center above the filling.
5. Bring top flap down to the center to meet the two sides. Pinch edges together.
6. Place on grease cookie sheet 1 inch apart and bake at 350 degree preheated oven for 20 minutes.