Poppyseed Cookies
Cookie Dough
2 cups all-purpose flour
2 teaspoons. baking powder
1/4 teaspoon salt
3/4 cup sugar
1 egg
2 tablespoons milk
1/4 pound butter
1 teaspoon vanilla
Poppyseed Filling
1 can (10 ounces) poppyseed filling
several tablespoons honey, to taste
1/4 cup chopped nuts, optional
1/4 cup seedless raisins, optional
Preheat oven to 375 degrees. Mix flour, baking powder, salt, and sugar. Mix
butter into flour mixture until the mixture resembles meal. Add beaten egg and milk and
vanilla. Refrigerate for a few hours until dough mixture is firm. Roll dough out to
1/4-inch thick on a lightly greased surface, flouring the top of the dough. Cut into the
dough into 3-inch rounds and turn it so that the floured surface sits on your palm.
Fill the greased side with poppyseed filling, then form a triangle by pinching the sides
together. Bake for 15-17 minutes on ungreased baking sheets. Makes about about 25
poppyseed cookies.
This is a variation on a traditional Jewish recipe called Hamantaschen.
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