Recipe for Hamantaschen (Reprinted with permission from The Great Hadassah Cookbook, Edmonton, Hurtig Publishers Ltd., 1982.)  Close this browser window to return to the Jewish Appleseed pages. Dough ½ cup (125 ml) butter 1 cup (250 ml) sugar 1 egg 2 (500 ml) cups flour 2 tsp. (10 ml) baking powder 2 tbsp. (30 ml) milk vanilla or lemon extract Cream butter and sugar, and add egg.  Sift flour and baking powder together and add a little to creamed mixture.  Add milk, then remaining flour.  Mix in flavoring. Roll dough out 1/8 to ¼ inch (2.5 to 5 mm) thick.  Cut into rounds, dot each with a spoonful of filling (see below), form into triangles, and bake at 375 degrees (190 C) for 15 to 30 minutes until delicately browned. Poppy Seed Filling 1 cup (250 ml) poppy seed 1 cup (250 ml) milk 1 oz. (30 g) butter 2 tbsp. (30 ml) honey 1 tart apple, grated Bring poppy seed and milk to boil, add butter and honey, and boil until thick.  Cool, then add grated apple. Prune Filling 1 lb. (500 g) prunes, pitted 1 cup (250 ml) raisins 1 tbsp. (15 ml) lemon juice 1 tsp. (5 ml) lemon rind, grated ½ cup (125 ml) sugar 1 tbsp. (15 ml) honey Soak prunes overnight in cold water, or for two hours in hot water.  Drain.  Chop prunes and raisins.  Mix all ingredients thoroughly. Apricot Filling 1 lb. (450 g) dried apricots 1 cup (250 ml) honey 1 tbsp. (15 ml) orange rind, grated 3 tbsp. (45 ml) orange juice Soak apricots overnight in water to cover.  Drain, then puree.  Combine with honey, orange rind and juice. Prune and Date Filling 1 cup (250 ml) prunes 1 cup (250 ml) raisins 1cup (250 ml) dates ½ cup (125 ml) nuts ½ cup (125 ml) jam 3 tbsp. (45 ml) lemon juice Soak prunes in hot water for two hours.  Drain.  Mince all ingredients and mix well.