Recipe: Hamentashen Cookie Dough, Hamentashen Cream Cheese Dough, Nut and Honey Filling, Prune Filling, Poppy Seed Filling

Hamentashen Cookie Dough
Yield: about 5 dozen

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 (approximately)

Combine ingredients in given order using enough flour to make a soft dough which is not sticky. Let stand 15 minutes.

Divide into 4 parts. Roll to 1/4-inch thickness on a floured board. Cut in 4-inch circles. Place a spoonful of desired filling in the centre of each circle. Form triangles by folding sides in towards the middle. Brush with beaten egg,

Bake on lightly greased baking sheet at 350F for 30 minutes until golden brown.

Hamentashen Cream Cheese Dough
Yield 2 dozen

1/2 lb. butter
1/2 lb. cream cheese
2 cups flour
1/4 cup icing (powdered) sugar

Combine butter and cheese well. Add flour and sugar and mix well. Wrap in wax paper and refrigerate overnight. Roll dough to 1/4" thickness and proceed as in previous recipe.

Bake on lightly greased baking sheet at 400F for 15 minutes until delicately brown.

Nut and Honey Filling:
1 lb. ground walnuts
1 lb. liquid honey
1/4 tsp cinnamon
1/2 cup sugar
juice of 1 lemon

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

Prune Filling:
1 lb. prunes, stewed, pitted and chopped
1 cup raisins, chopped
1/4 cup chopped nuts
1/2 lemon juice and rind
1/4 cup breadcrumbs
1/2 cup sugar
1 tbsp. honey

Combine all ingredients mixing well.

Poppy Seed Filling:
1/2 lb. poppy seed
4 tbsp. honey
2 tbsp. sugar
juice of 1/2 lemon

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

Source: Second Helpings Please! by Norene Gilletz, Harriet Nussbaum