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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