SERVES: 32 COOK TIME: 20 minutes TOTAL TIME: 50 minutes
2 3⁄4 cup all-purpose flour
1⁄2 cup sugar
1 tablespoon baking powder
1 teaspoon grated orange peel
1⁄2 teaspoon salt
1 cup butter or margarine, softened
2 eggs, beaten
2 tablespoon milk
1 can Solo Poppy Seed Cake and Pastry Filling or 1 jar Baker Poppy Seed Filling or other Fruit filling
1 egg yolk beaten with 1 tablespoon milk for brushing
To make this Hamantaschen recipe, stir flour, sugar, baking powder, orange peel, and salt in large bowl.
Cut in butter until mixture resembles coarse crumbs. Add eggs and milk and mix until dough binds together.
Knead dough in bowl 5 to 8 strokes or until smooth.
Divide dough in half and wrap each piece separately in waxed paper or plastic wrap. Refrigerate 1 hour.
Preheat oven to 350° F. Grease 2 baking sheets and set aside.
Roll out 1 piece of dough on lightly floured surface 1/4-inch thickness.
Cut dough with floured 3-inch round plain cookie cutter.
Spoon 1 teaspoonful poppy filling onto center of each circle.
Bring 3 edges of circle together into middle of circle to form triangle. Pinch edges upward to make slight ridge, leaving small hole in center.
Place on prepared baking sheets about 11/2 inches apart and brush with beaten egg yolk mixture.
Repeat with remaining dough and filling. Bake 20 to 25 minutes or until golden brown.
Remove from baking sheets and cool completely on wire racks.