Hamentashen

This is the traditional recipe for this delicious cookie served at Purim. There are 2different variations of dough as well as 3 different fillings below. This recipe comes from the famous "Second Helpings,Please" Jewish cookbook. Enjoy!

BASIC COOKIE DOUGH:
3 eggs
1 cup oil
1 cup sugar
2 tsp. baking powder
1/2 cup water
1/2 cup orange juice
1/8 tsp. salt
4 cups flour

Combine ingredients in order given, using enough flour to make a soft dough which is not sticky. Let stand 15 minutes. Divide into 4 parts. Roll to 1/4" thickness on a floured board. Cut into 4" circles. Place a spoon full of desired filling in the center of each circle. Form triangles by folding sides in towards the middle. Brush with beaten egg. Bake on a lightly greased baking sheet at 350 for 30 minutes, until golden brown. (Makes about 5 dozen)

CREAM CHEESE DOUGH:
1/2 lb. butter
1/2 lb. cream cheese
2 cups flour
1/4 cup icing sugar

Cream the butter and cream cheese well. Add the flour and sugar, and mix well. Wrap in wax paper and place in refrigerator overnight. Roll dough to 1/4" thickness. Cut in rounds. Fill and shape by bringing sides together to form a triangle. Bake on a greased baking sheet at 400 for 15 minutes, until delicately browned. (Makes about 2 dozen)

NUT & HONEY FILLING:
1 lb. ground walnuts
1 lb. liquid honey
1/4 tsp. cinnamon
1/2 cup sugar
juice of 1/2 lemon

Combine all ingredients in a saucepan and bring to a boil.. Boil for 2-3 minutes, stirring constantly.

PRUNE FILLING:
1 lb. prunes, stewed, pitted, & chopped
1 cup raisins, chopped
1/4 cup chopped nuts
1/2 lemon, juice & rind
1/4 cup bread crumbs
1/2 cup sugar
1 tbsp. honey

Combine all ingredients and mix thoroughly.

POPPY SEED FILLING:
1/2 lb. poppy seed
4 tbsp. honey
2 tbsp. sugar
juice of 1/2 lemon

Soak the poppy seed in boiling water overnight. Drain, dry and grind through food chopper, using finest blade. Add remaining ingredients and mix well.