-
1
To make the dough, cream the butter or margarine with the sugar in the food processor.
-
2
Add the egg, vanilla, and orange juice, and continue to mix until smooth.
-
3
Add 2 1/2 cups flour, the baking powder, and the salt.
-
4
Process until smooth.
-
5
Flour your hands, remove the dough from the food processor, and cover it in plastic wrap.
-
6
Chill in the refrigerator for a few hours or overnight.
-
7
Meanwhile, make the filling.
-
8
Put the poppy seeds in a small saucepan.
-
9
Cover with the milk, and simmer for a few minutes, stirring occasionally.
-
10
Turn off the heat, and cool.
-
11
Add the poppy seeds and milk to the sugar, dates or figs, raisins, walnuts, almonds, lemon zest, and egg yolk.
-
12
Transfer to a food processor equipped with a steel blade, and pulse until just combined.
-
13
Refrigerate until the batter is chilled.
-
14
When ready to make the cookies, remove the cookie dough from the refrigerator, preheat the oven to 375 degrees, and grease two cookie sheets.
-
15
Divide the dough into four pieces.
-
16
Roll one ball out on a lightly floured board to a thickness of 1/8 inch.
-
17
Cut the dough into 3-inch circles.
-
18
Place 1 teaspoon of filling in the center of each circle.
-
19
To shape the hamantashen, first brush water around the rim of the circle with your finger.
-
20
Lift the edges of the dough up to form a triangle around the filling, pinching the three corners together, leaving a small opening in the center.
-
21
Transfer to the cookie sheet, and bake in the oven for 10 to 15 minutes, or until the tops are golden.
-
22
Repeat with each of the remaining dough balls.
