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Green Tea Hammantaschen

Green Tea Hammantaschen


Try this recipe for a Green Tea Hammantaschen cookie

When I was visiting Paris in 2011, I saw macarons, chocolate candies, and even cakes made with green tea powder (matcha). You can find kosher-certified green tea powder (matcha) online.

Ingredients

For the dough:

  • 3 large eggs
  • 1 Cup sugar
  • 1/2 Cup canola or vegetable oil
  • 1 Teaspoon fresh lemon juice
  • 2 Teaspoons green tea powder
  • 3 Cups all-purpose flour, plus extra for dusting
  • Dash of salt

Servings4

Calories Per Serving1031

Folate equivalent (total)292µg73%

Riboflavin (B2)0.7mg39.1%


Hamantaschen

There is nothing like homemade Hamantaschen. This is a fairly simple recipe. It is basically a sugar cookie that you fill. You can buy prepared filling – but trust me making a mess really makes better tasting cookies.

I love the whole Megillah. My nephews grew up on the story of Queen Esther and the evil Haman and his three cornered hat. Making these three cornered cookies is a great way of re-telling the story every year.

We love the poppy seed filling – “mun”. But the prune is a solid second runner up. You can buy prune or apricot lakvar – but give the poppy seed filling a try.

Cookies:
2 ½ Cups All Purpose Flour
Extra Flour for Rolling out Dough
½ Cup Sugar
¾ Lb SWEET Butter
1 Teaspoon Grated Lemon Rind
½ Teaspoon Pure Vanilla Extract
2 Teaspoons Baking powder
2 Eggs

Fillings:
PRUNE:
16 oz Pitted Prunes
1 Cup Chopped Raisins
2 Tablespoons Honey
1 Juice of One Lemon
The Grated rind of One Lemon

POPPY FILLING “MUN”
1 Cup Poppy Seeds
4 Tablespoons Honey
1 Tablespoon Lemon Juice
1 Egg White


To make Cookies

In a large bowl mix flour, sugar and Baking powder.

Use cold butter – and chop it into as small pieces as possible (if you have a pastry cutter it is perfect for this).

Add butter to flour mixture – add lemon rind, vanilla, and eggs and mix, using your hands, until dough forms a ball. You may have to add flour if dough is very sticky. Cover ball with plastic wrap and refrigerate for at least two hours (overnight is fine).

Preheat oven to 350 degrees.

Cut the ball of dough in quarters and roll out, on floured surface, until 1/4” thick.Cut the dough into even circles. I use a water glass to cut dough – but any 3”- 4” round cookie cutter will do.

Fill the center of the circle with one teaspoon of filling and make three corners by pinching them together.

Place on a cookie sheet (lightly greased or with a Silpat lining). Bake for 12-15 minutes. Remove from cookie sheet and cool.

To make Prune Filling
Place prunes in a sauce pan and cover with water. Bring to a boil and reduce heat, allow to simmer for 15 minutes. Drain well.

Add prunes to food processor or blender and chop until a rough smooth mixture is formed – add all other ingredients and mix for approx 30 seconds – do not over process.

To make Poppy Seed Filling
Place poppy seeds in a sauce pan and cover with water. Bring water to a boil, remove from heat and allow poppy seed to remain in pan overnight. Drain and dry well. (I pour them out on paper towels and allow them to air dry).

Add poppy seeds and all other ingredients to a food processor or blender and blend for approx 30 seconds. You do not want to loose the texture of the poppy seeds.


Hamantaschen

There is nothing like homemade Hamantaschen. This is a fairly simple recipe. It is basically a sugar cookie that you fill. You can buy prepared filling – but trust me making a mess really makes better tasting cookies.

I love the whole Megillah. My nephews grew up on the story of Queen Esther and the evil Haman and his three cornered hat. Making these three cornered cookies is a great way of re-telling the story every year.

We love the poppy seed filling – “mun”. But the prune is a solid second runner up. You can buy prune or apricot lakvar – but give the poppy seed filling a try.

Cookies:
2 ½ Cups All Purpose Flour
Extra Flour for Rolling out Dough
½ Cup Sugar
¾ Lb SWEET Butter
1 Teaspoon Grated Lemon Rind
½ Teaspoon Pure Vanilla Extract
2 Teaspoons Baking powder
2 Eggs

Fillings:
PRUNE:
16 oz Pitted Prunes
1 Cup Chopped Raisins
2 Tablespoons Honey
1 Juice of One Lemon
The Grated rind of One Lemon

POPPY FILLING “MUN”
1 Cup Poppy Seeds
4 Tablespoons Honey
1 Tablespoon Lemon Juice
1 Egg White


To make Cookies

In a large bowl mix flour, sugar and Baking powder.

Use cold butter – and chop it into as small pieces as possible (if you have a pastry cutter it is perfect for this).

Add butter to flour mixture – add lemon rind, vanilla, and eggs and mix, using your hands, until dough forms a ball. You may have to add flour if dough is very sticky. Cover ball with plastic wrap and refrigerate for at least two hours (overnight is fine).

Preheat oven to 350 degrees.

Cut the ball of dough in quarters and roll out, on floured surface, until 1/4” thick.Cut the dough into even circles. I use a water glass to cut dough – but any 3”- 4” round cookie cutter will do.

Fill the center of the circle with one teaspoon of filling and make three corners by pinching them together.

Place on a cookie sheet (lightly greased or with a Silpat lining). Bake for 12-15 minutes. Remove from cookie sheet and cool.

To make Prune Filling
Place prunes in a sauce pan and cover with water. Bring to a boil and reduce heat, allow to simmer for 15 minutes. Drain well.

Add prunes to food processor or blender and chop until a rough smooth mixture is formed – add all other ingredients and mix for approx 30 seconds – do not over process.

To make Poppy Seed Filling
Place poppy seeds in a sauce pan and cover with water. Bring water to a boil, remove from heat and allow poppy seed to remain in pan overnight. Drain and dry well. (I pour them out on paper towels and allow them to air dry).

Add poppy seeds and all other ingredients to a food processor or blender and blend for approx 30 seconds. You do not want to loose the texture of the poppy seeds.


Hamantaschen

There is nothing like homemade Hamantaschen. This is a fairly simple recipe. It is basically a sugar cookie that you fill. You can buy prepared filling – but trust me making a mess really makes better tasting cookies.

I love the whole Megillah. My nephews grew up on the story of Queen Esther and the evil Haman and his three cornered hat. Making these three cornered cookies is a great way of re-telling the story every year.

We love the poppy seed filling – “mun”. But the prune is a solid second runner up. You can buy prune or apricot lakvar – but give the poppy seed filling a try.

Cookies:
2 ½ Cups All Purpose Flour
Extra Flour for Rolling out Dough
½ Cup Sugar
¾ Lb SWEET Butter
1 Teaspoon Grated Lemon Rind
½ Teaspoon Pure Vanilla Extract
2 Teaspoons Baking powder
2 Eggs

Fillings:
PRUNE:
16 oz Pitted Prunes
1 Cup Chopped Raisins
2 Tablespoons Honey
1 Juice of One Lemon
The Grated rind of One Lemon

POPPY FILLING “MUN”
1 Cup Poppy Seeds
4 Tablespoons Honey
1 Tablespoon Lemon Juice
1 Egg White


To make Cookies

In a large bowl mix flour, sugar and Baking powder.

Use cold butter – and chop it into as small pieces as possible (if you have a pastry cutter it is perfect for this).

Add butter to flour mixture – add lemon rind, vanilla, and eggs and mix, using your hands, until dough forms a ball. You may have to add flour if dough is very sticky. Cover ball with plastic wrap and refrigerate for at least two hours (overnight is fine).

Preheat oven to 350 degrees.

Cut the ball of dough in quarters and roll out, on floured surface, until 1/4” thick.Cut the dough into even circles. I use a water glass to cut dough – but any 3”- 4” round cookie cutter will do.

Fill the center of the circle with one teaspoon of filling and make three corners by pinching them together.

Place on a cookie sheet (lightly greased or with a Silpat lining). Bake for 12-15 minutes. Remove from cookie sheet and cool.

To make Prune Filling
Place prunes in a sauce pan and cover with water. Bring to a boil and reduce heat, allow to simmer for 15 minutes. Drain well.

Add prunes to food processor or blender and chop until a rough smooth mixture is formed – add all other ingredients and mix for approx 30 seconds – do not over process.

To make Poppy Seed Filling
Place poppy seeds in a sauce pan and cover with water. Bring water to a boil, remove from heat and allow poppy seed to remain in pan overnight. Drain and dry well. (I pour them out on paper towels and allow them to air dry).

Add poppy seeds and all other ingredients to a food processor or blender and blend for approx 30 seconds. You do not want to loose the texture of the poppy seeds.


Hamantaschen

There is nothing like homemade Hamantaschen. This is a fairly simple recipe. It is basically a sugar cookie that you fill. You can buy prepared filling – but trust me making a mess really makes better tasting cookies.

I love the whole Megillah. My nephews grew up on the story of Queen Esther and the evil Haman and his three cornered hat. Making these three cornered cookies is a great way of re-telling the story every year.

We love the poppy seed filling – “mun”. But the prune is a solid second runner up. You can buy prune or apricot lakvar – but give the poppy seed filling a try.

Cookies:
2 ½ Cups All Purpose Flour
Extra Flour for Rolling out Dough
½ Cup Sugar
¾ Lb SWEET Butter
1 Teaspoon Grated Lemon Rind
½ Teaspoon Pure Vanilla Extract
2 Teaspoons Baking powder
2 Eggs

Fillings:
PRUNE:
16 oz Pitted Prunes
1 Cup Chopped Raisins
2 Tablespoons Honey
1 Juice of One Lemon
The Grated rind of One Lemon

POPPY FILLING “MUN”
1 Cup Poppy Seeds
4 Tablespoons Honey
1 Tablespoon Lemon Juice
1 Egg White


To make Cookies

In a large bowl mix flour, sugar and Baking powder.

Use cold butter – and chop it into as small pieces as possible (if you have a pastry cutter it is perfect for this).

Add butter to flour mixture – add lemon rind, vanilla, and eggs and mix, using your hands, until dough forms a ball. You may have to add flour if dough is very sticky. Cover ball with plastic wrap and refrigerate for at least two hours (overnight is fine).

Preheat oven to 350 degrees.

Cut the ball of dough in quarters and roll out, on floured surface, until 1/4” thick.Cut the dough into even circles. I use a water glass to cut dough – but any 3”- 4” round cookie cutter will do.

Fill the center of the circle with one teaspoon of filling and make three corners by pinching them together.

Place on a cookie sheet (lightly greased or with a Silpat lining). Bake for 12-15 minutes. Remove from cookie sheet and cool.

To make Prune Filling
Place prunes in a sauce pan and cover with water. Bring to a boil and reduce heat, allow to simmer for 15 minutes. Drain well.

Add prunes to food processor or blender and chop until a rough smooth mixture is formed – add all other ingredients and mix for approx 30 seconds – do not over process.

To make Poppy Seed Filling
Place poppy seeds in a sauce pan and cover with water. Bring water to a boil, remove from heat and allow poppy seed to remain in pan overnight. Drain and dry well. (I pour them out on paper towels and allow them to air dry).

Add poppy seeds and all other ingredients to a food processor or blender and blend for approx 30 seconds. You do not want to loose the texture of the poppy seeds.


Hamantaschen

There is nothing like homemade Hamantaschen. This is a fairly simple recipe. It is basically a sugar cookie that you fill. You can buy prepared filling – but trust me making a mess really makes better tasting cookies.

I love the whole Megillah. My nephews grew up on the story of Queen Esther and the evil Haman and his three cornered hat. Making these three cornered cookies is a great way of re-telling the story every year.

We love the poppy seed filling – “mun”. But the prune is a solid second runner up. You can buy prune or apricot lakvar – but give the poppy seed filling a try.

Cookies:
2 ½ Cups All Purpose Flour
Extra Flour for Rolling out Dough
½ Cup Sugar
¾ Lb SWEET Butter
1 Teaspoon Grated Lemon Rind
½ Teaspoon Pure Vanilla Extract
2 Teaspoons Baking powder
2 Eggs

Fillings:
PRUNE:
16 oz Pitted Prunes
1 Cup Chopped Raisins
2 Tablespoons Honey
1 Juice of One Lemon
The Grated rind of One Lemon

POPPY FILLING “MUN”
1 Cup Poppy Seeds
4 Tablespoons Honey
1 Tablespoon Lemon Juice
1 Egg White


To make Cookies

In a large bowl mix flour, sugar and Baking powder.

Use cold butter – and chop it into as small pieces as possible (if you have a pastry cutter it is perfect for this).

Add butter to flour mixture – add lemon rind, vanilla, and eggs and mix, using your hands, until dough forms a ball. You may have to add flour if dough is very sticky. Cover ball with plastic wrap and refrigerate for at least two hours (overnight is fine).

Preheat oven to 350 degrees.

Cut the ball of dough in quarters and roll out, on floured surface, until 1/4” thick.Cut the dough into even circles. I use a water glass to cut dough – but any 3”- 4” round cookie cutter will do.

Fill the center of the circle with one teaspoon of filling and make three corners by pinching them together.

Place on a cookie sheet (lightly greased or with a Silpat lining). Bake for 12-15 minutes. Remove from cookie sheet and cool.

To make Prune Filling
Place prunes in a sauce pan and cover with water. Bring to a boil and reduce heat, allow to simmer for 15 minutes. Drain well.

Add prunes to food processor or blender and chop until a rough smooth mixture is formed – add all other ingredients and mix for approx 30 seconds – do not over process.

To make Poppy Seed Filling
Place poppy seeds in a sauce pan and cover with water. Bring water to a boil, remove from heat and allow poppy seed to remain in pan overnight. Drain and dry well. (I pour them out on paper towels and allow them to air dry).

Add poppy seeds and all other ingredients to a food processor or blender and blend for approx 30 seconds. You do not want to loose the texture of the poppy seeds.


Hamantaschen

There is nothing like homemade Hamantaschen. This is a fairly simple recipe. It is basically a sugar cookie that you fill. You can buy prepared filling – but trust me making a mess really makes better tasting cookies.

I love the whole Megillah. My nephews grew up on the story of Queen Esther and the evil Haman and his three cornered hat. Making these three cornered cookies is a great way of re-telling the story every year.

We love the poppy seed filling – “mun”. But the prune is a solid second runner up. You can buy prune or apricot lakvar – but give the poppy seed filling a try.

Cookies:
2 ½ Cups All Purpose Flour
Extra Flour for Rolling out Dough
½ Cup Sugar
¾ Lb SWEET Butter
1 Teaspoon Grated Lemon Rind
½ Teaspoon Pure Vanilla Extract
2 Teaspoons Baking powder
2 Eggs

Fillings:
PRUNE:
16 oz Pitted Prunes
1 Cup Chopped Raisins
2 Tablespoons Honey
1 Juice of One Lemon
The Grated rind of One Lemon

POPPY FILLING “MUN”
1 Cup Poppy Seeds
4 Tablespoons Honey
1 Tablespoon Lemon Juice
1 Egg White


To make Cookies

In a large bowl mix flour, sugar and Baking powder.

Use cold butter – and chop it into as small pieces as possible (if you have a pastry cutter it is perfect for this).

Add butter to flour mixture – add lemon rind, vanilla, and eggs and mix, using your hands, until dough forms a ball. You may have to add flour if dough is very sticky. Cover ball with plastic wrap and refrigerate for at least two hours (overnight is fine).

Preheat oven to 350 degrees.

Cut the ball of dough in quarters and roll out, on floured surface, until 1/4” thick.Cut the dough into even circles. I use a water glass to cut dough – but any 3”- 4” round cookie cutter will do.

Fill the center of the circle with one teaspoon of filling and make three corners by pinching them together.

Place on a cookie sheet (lightly greased or with a Silpat lining). Bake for 12-15 minutes. Remove from cookie sheet and cool.

To make Prune Filling
Place prunes in a sauce pan and cover with water. Bring to a boil and reduce heat, allow to simmer for 15 minutes. Drain well.

Add prunes to food processor or blender and chop until a rough smooth mixture is formed – add all other ingredients and mix for approx 30 seconds – do not over process.

To make Poppy Seed Filling
Place poppy seeds in a sauce pan and cover with water. Bring water to a boil, remove from heat and allow poppy seed to remain in pan overnight. Drain and dry well. (I pour them out on paper towels and allow them to air dry).

Add poppy seeds and all other ingredients to a food processor or blender and blend for approx 30 seconds. You do not want to loose the texture of the poppy seeds.


Hamantaschen

There is nothing like homemade Hamantaschen. This is a fairly simple recipe. It is basically a sugar cookie that you fill. You can buy prepared filling – but trust me making a mess really makes better tasting cookies.

I love the whole Megillah. My nephews grew up on the story of Queen Esther and the evil Haman and his three cornered hat. Making these three cornered cookies is a great way of re-telling the story every year.

We love the poppy seed filling – “mun”. But the prune is a solid second runner up. You can buy prune or apricot lakvar – but give the poppy seed filling a try.

Cookies:
2 ½ Cups All Purpose Flour
Extra Flour for Rolling out Dough
½ Cup Sugar
¾ Lb SWEET Butter
1 Teaspoon Grated Lemon Rind
½ Teaspoon Pure Vanilla Extract
2 Teaspoons Baking powder
2 Eggs

Fillings:
PRUNE:
16 oz Pitted Prunes
1 Cup Chopped Raisins
2 Tablespoons Honey
1 Juice of One Lemon
The Grated rind of One Lemon

POPPY FILLING “MUN”
1 Cup Poppy Seeds
4 Tablespoons Honey
1 Tablespoon Lemon Juice
1 Egg White


To make Cookies

In a large bowl mix flour, sugar and Baking powder.

Use cold butter – and chop it into as small pieces as possible (if you have a pastry cutter it is perfect for this).

Add butter to flour mixture – add lemon rind, vanilla, and eggs and mix, using your hands, until dough forms a ball. You may have to add flour if dough is very sticky. Cover ball with plastic wrap and refrigerate for at least two hours (overnight is fine).

Preheat oven to 350 degrees.

Cut the ball of dough in quarters and roll out, on floured surface, until 1/4” thick.Cut the dough into even circles. I use a water glass to cut dough – but any 3”- 4” round cookie cutter will do.

Fill the center of the circle with one teaspoon of filling and make three corners by pinching them together.

Place on a cookie sheet (lightly greased or with a Silpat lining). Bake for 12-15 minutes. Remove from cookie sheet and cool.

To make Prune Filling
Place prunes in a sauce pan and cover with water. Bring to a boil and reduce heat, allow to simmer for 15 minutes. Drain well.

Add prunes to food processor or blender and chop until a rough smooth mixture is formed – add all other ingredients and mix for approx 30 seconds – do not over process.

To make Poppy Seed Filling
Place poppy seeds in a sauce pan and cover with water. Bring water to a boil, remove from heat and allow poppy seed to remain in pan overnight. Drain and dry well. (I pour them out on paper towels and allow them to air dry).

Add poppy seeds and all other ingredients to a food processor or blender and blend for approx 30 seconds. You do not want to loose the texture of the poppy seeds.


Hamantaschen

There is nothing like homemade Hamantaschen. This is a fairly simple recipe. It is basically a sugar cookie that you fill. You can buy prepared filling – but trust me making a mess really makes better tasting cookies.

I love the whole Megillah. My nephews grew up on the story of Queen Esther and the evil Haman and his three cornered hat. Making these three cornered cookies is a great way of re-telling the story every year.

We love the poppy seed filling – “mun”. But the prune is a solid second runner up. You can buy prune or apricot lakvar – but give the poppy seed filling a try.

Cookies:
2 ½ Cups All Purpose Flour
Extra Flour for Rolling out Dough
½ Cup Sugar
¾ Lb SWEET Butter
1 Teaspoon Grated Lemon Rind
½ Teaspoon Pure Vanilla Extract
2 Teaspoons Baking powder
2 Eggs

Fillings:
PRUNE:
16 oz Pitted Prunes
1 Cup Chopped Raisins
2 Tablespoons Honey
1 Juice of One Lemon
The Grated rind of One Lemon

POPPY FILLING “MUN”
1 Cup Poppy Seeds
4 Tablespoons Honey
1 Tablespoon Lemon Juice
1 Egg White


To make Cookies

In a large bowl mix flour, sugar and Baking powder.

Use cold butter – and chop it into as small pieces as possible (if you have a pastry cutter it is perfect for this).

Add butter to flour mixture – add lemon rind, vanilla, and eggs and mix, using your hands, until dough forms a ball. You may have to add flour if dough is very sticky. Cover ball with plastic wrap and refrigerate for at least two hours (overnight is fine).

Preheat oven to 350 degrees.

Cut the ball of dough in quarters and roll out, on floured surface, until 1/4” thick.Cut the dough into even circles. I use a water glass to cut dough – but any 3”- 4” round cookie cutter will do.

Fill the center of the circle with one teaspoon of filling and make three corners by pinching them together.

Place on a cookie sheet (lightly greased or with a Silpat lining). Bake for 12-15 minutes. Remove from cookie sheet and cool.

To make Prune Filling
Place prunes in a sauce pan and cover with water. Bring to a boil and reduce heat, allow to simmer for 15 minutes. Drain well.

Add prunes to food processor or blender and chop until a rough smooth mixture is formed – add all other ingredients and mix for approx 30 seconds – do not over process.

To make Poppy Seed Filling
Place poppy seeds in a sauce pan and cover with water. Bring water to a boil, remove from heat and allow poppy seed to remain in pan overnight. Drain and dry well. (I pour them out on paper towels and allow them to air dry).

Add poppy seeds and all other ingredients to a food processor or blender and blend for approx 30 seconds. You do not want to loose the texture of the poppy seeds.


Hamantaschen

There is nothing like homemade Hamantaschen. This is a fairly simple recipe. It is basically a sugar cookie that you fill. You can buy prepared filling – but trust me making a mess really makes better tasting cookies.

I love the whole Megillah. My nephews grew up on the story of Queen Esther and the evil Haman and his three cornered hat. Making these three cornered cookies is a great way of re-telling the story every year.

We love the poppy seed filling – “mun”. But the prune is a solid second runner up. You can buy prune or apricot lakvar – but give the poppy seed filling a try.

Cookies:
2 ½ Cups All Purpose Flour
Extra Flour for Rolling out Dough
½ Cup Sugar
¾ Lb SWEET Butter
1 Teaspoon Grated Lemon Rind
½ Teaspoon Pure Vanilla Extract
2 Teaspoons Baking powder
2 Eggs

Fillings:
PRUNE:
16 oz Pitted Prunes
1 Cup Chopped Raisins
2 Tablespoons Honey
1 Juice of One Lemon
The Grated rind of One Lemon

POPPY FILLING “MUN”
1 Cup Poppy Seeds
4 Tablespoons Honey
1 Tablespoon Lemon Juice
1 Egg White


To make Cookies

In a large bowl mix flour, sugar and Baking powder.

Use cold butter – and chop it into as small pieces as possible (if you have a pastry cutter it is perfect for this).

Add butter to flour mixture – add lemon rind, vanilla, and eggs and mix, using your hands, until dough forms a ball. You may have to add flour if dough is very sticky. Cover ball with plastic wrap and refrigerate for at least two hours (overnight is fine).

Preheat oven to 350 degrees.

Cut the ball of dough in quarters and roll out, on floured surface, until 1/4” thick.Cut the dough into even circles. I use a water glass to cut dough – but any 3”- 4” round cookie cutter will do.

Fill the center of the circle with one teaspoon of filling and make three corners by pinching them together.

Place on a cookie sheet (lightly greased or with a Silpat lining). Bake for 12-15 minutes. Remove from cookie sheet and cool.

To make Prune Filling
Place prunes in a sauce pan and cover with water. Bring to a boil and reduce heat, allow to simmer for 15 minutes. Drain well.

Add prunes to food processor or blender and chop until a rough smooth mixture is formed – add all other ingredients and mix for approx 30 seconds – do not over process.

To make Poppy Seed Filling
Place poppy seeds in a sauce pan and cover with water. Bring water to a boil, remove from heat and allow poppy seed to remain in pan overnight. Drain and dry well. (I pour them out on paper towels and allow them to air dry).

Add poppy seeds and all other ingredients to a food processor or blender and blend for approx 30 seconds. You do not want to loose the texture of the poppy seeds.


Hamantaschen

There is nothing like homemade Hamantaschen. This is a fairly simple recipe. It is basically a sugar cookie that you fill. You can buy prepared filling – but trust me making a mess really makes better tasting cookies.

I love the whole Megillah. My nephews grew up on the story of Queen Esther and the evil Haman and his three cornered hat. Making these three cornered cookies is a great way of re-telling the story every year.

We love the poppy seed filling – “mun”. But the prune is a solid second runner up. You can buy prune or apricot lakvar – but give the poppy seed filling a try.

Cookies:
2 ½ Cups All Purpose Flour
Extra Flour for Rolling out Dough
½ Cup Sugar
¾ Lb SWEET Butter
1 Teaspoon Grated Lemon Rind
½ Teaspoon Pure Vanilla Extract
2 Teaspoons Baking powder
2 Eggs

Fillings:
PRUNE:
16 oz Pitted Prunes
1 Cup Chopped Raisins
2 Tablespoons Honey
1 Juice of One Lemon
The Grated rind of One Lemon

POPPY FILLING “MUN”
1 Cup Poppy Seeds
4 Tablespoons Honey
1 Tablespoon Lemon Juice
1 Egg White


To make Cookies

In a large bowl mix flour, sugar and Baking powder.

Use cold butter – and chop it into as small pieces as possible (if you have a pastry cutter it is perfect for this).

Add butter to flour mixture – add lemon rind, vanilla, and eggs and mix, using your hands, until dough forms a ball. You may have to add flour if dough is very sticky. Cover ball with plastic wrap and refrigerate for at least two hours (overnight is fine).

Preheat oven to 350 degrees.

Cut the ball of dough in quarters and roll out, on floured surface, until 1/4” thick.Cut the dough into even circles. I use a water glass to cut dough – but any 3”- 4” round cookie cutter will do.

Fill the center of the circle with one teaspoon of filling and make three corners by pinching them together.

Place on a cookie sheet (lightly greased or with a Silpat lining). Bake for 12-15 minutes. Remove from cookie sheet and cool.

To make Prune Filling
Place prunes in a sauce pan and cover with water. Bring to a boil and reduce heat, allow to simmer for 15 minutes. Drain well.

Add prunes to food processor or blender and chop until a rough smooth mixture is formed – add all other ingredients and mix for approx 30 seconds – do not over process.

To make Poppy Seed Filling
Place poppy seeds in a sauce pan and cover with water. Bring water to a boil, remove from heat and allow poppy seed to remain in pan overnight. Drain and dry well. (I pour them out on paper towels and allow them to air dry).

Add poppy seeds and all other ingredients to a food processor or blender and blend for approx 30 seconds. You do not want to loose the texture of the poppy seeds.


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