Title: Poppy Seed Hamantaschen
Categories: Cookie Jewish
Yield: 36 Servings
| 5 | c | To 6 cups flour; divided |
| 1/2 | ts | Salt |
| 1 | ts | Baking powder |
| 1/2 | c | Shortening |
| 5 | | Eggs |
| 1 | c | Honey |
| POPPY SEED FILLING |
| 2 | c | Poppy seeds * |
| 1 | c | Milk |
| 3/4 | c | Honey |
| 1 | ts | Lemon peel |
| 1/2 | c | 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.