A cookie traditionally made for the Jewish holiday Purim. They are often filled with a poppy seed or fruit filling.

Jandl

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Recipe Summary

Servings:
15
Yield:
30 cookies
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Ingredients

15
Original recipe yields 15 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Soften yeast in 1/4 cup warm water. Heat milk, sugar, butter or margarine and salt until the sugar dissolves; cool to lukewarm. Stir in 2 eggs. Stir in yeast mixture and 2 cups of the flour, beat well. Stir in enough of the rest of the flour to make a moderately stiff dough.

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  • Knead on floured surface till smooth, and shape into a ball. Place dough into a greased bowl and cover with a towel. Let rise until doubled, then divide in half.

  • To make Filling: Combine the poppy seeds with the lemon peel and lemon juice and mix well. Set aside.

  • Roll each half of the risen dough into a 17 x 12 inch rectangle. Cut into 4 inch circles. Put about 1/2 Tablespoon of the filling on each circle. Moisten the edges, bring the sides together and pinch, forming a triangle. Place on a greased cookie sheet and cover. Let the dough rise again until doubled.

  • Brush with egg yolk mixed with water, then bake at 350 degrees F (180 degrees C) for 15 to 20 minutes.

Nutrition Facts

350 calories; protein 7.4g 15% DV; carbohydrates 57.7g 19% DV; fat 9.9g 15% DV; cholesterol 55.5mg 19% DV; sodium 233.1mg 9% DV. Full Nutrition

Reviews (2)

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Most helpful critical review

Rating: 1 stars
01/10/2004
I had trouble with this recipe because it doesn't indicate after softening the yeast when to add it to the batter. It didn't rise initially so I had to add a second yeast packet. Also the final results came out nothing like typical hamantashen. It puffed up so much so that it didn't hold its shape and it was pretty tasteless. Next time I will stick with a traditional cookie dough which appears in most recipes that I encountered. This was the only recipe which required yeast. Read More
(15)
3 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 2
Rating: 1 stars
01/09/2004
I had trouble with this recipe because it doesn't indicate after softening the yeast when to add it to the batter. It didn't rise initially so I had to add a second yeast packet. Also the final results came out nothing like typical hamantashen. It puffed up so much so that it didn't hold its shape and it was pretty tasteless. Next time I will stick with a traditional cookie dough which appears in most recipes that I encountered. This was the only recipe which required yeast. Read More
(15)
Rating: 3 stars
03/26/2008
The recipe is badly written as it doesn't give approximate times of rising (a couple of hours and about half an hour) and 5.25 cups is too much flour. However it is one of the few authentic yeast dough recipes I've found and after you make a few batches you get the hang of it. Read More
(2)