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Message: <br /><br /> If you are having trouble reading this email, you may view this article online at: http://www.jweekly.com/37210/full/37210/hamantashen/ <br /><br /> <b>Hamantashen</b> <br /> Friday, February 13, 2009 | by <br /><br />Makes about 24<br /><br />1⁄2 cup unsalted butter<br />1⁄2 cup sugar<br />1 egg<br />1 tsp. vanilla<br />2 1⁄2 cups flour<br />1 tsp. baking powder<br />In a mixer or food processor, cream the butter and sugar. Add the egg and vanilla, and mix well. Stir in the flour and baking powder, and mix until the dough holds together. Flatten the dough and chill for a few hours, or overnight.<br />Remove 1/3 of the dough from the refrigerator and roll out on a lightly floured board about 1/8” thick. Cut 2-3” circles. Place a spoonful of filling in the center, then fold into triangle shapes, pinching together the corners and letting some of the filling show. Bake in a preheated 350-degree oven for 15 minutes.<br /><br />Poppy Seed Filling<br />5 oz. poppy seeds (about 1 cup)<br />1⁄2 cup water<br />3⁄4 cup sugar<br />2 Tbs. raisins<br />2 Tbs. butter<br />1 Tbs. lemon juice<br />zest of 1 lemon<br />Tip: Buy poppy seeds in bulk, they’re much cheaper!<br />Grind the poppy seeds in a spice grinder or blender. Put them in a small pan with the remaining ingredients. Simmer over medium heat, stirring often, for 15 minutes, until the mixture is very thick. May be chilled for several days.<br />(Rebecca Ets-Hokin)<br /><br />

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