 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 30 |
|
A cookie traditionally made for the Jewish holiday Purim. They are often filled with a poppy seed or fruit filling. Ingredients:
1 (.25 ounce) package active dry yeast |
1 cup milk |
3/4 cup white sugar |
1/2 cup butter |
1 teaspoon salt |
5 1/4 cups all-purpose flour |
2 eggs |
1 (12 ounce) can poppyseed filling |
1 teaspoon lemon zest |
1 tablespoon lemon juice |
1 egg yolk |
1 tablespoon cold water |
Directions:
1. 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.
2. 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.
3. To make Filling: Combine the poppy seeds with the lemon peel and lemon juice and mix well. Set aside.
4. 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.
5. Brush with egg yolk mixed with water, then bake at 350 degrees F (180 degrees C) for 15 to 20 minutes.
|
|