Hamantaschen are a cookie/pastry from Jewish cuisine. This recipe was clipped from a newspaper, date unknown. Recipes are typed below along with a scanned copy.

Hamantaschen For Adults

You will need four cups flour, one tablespoon baking powder, three-fourths cup sugar, one-half teaspoon salt, four beaten eggs, one-half cup salad oil and two teaspoons vanilla for the dough.

Sift together flour, baking powder, sugar and salt. Add the eggs, oil and vanilla. Blend thoroughly. Roll portions of dough on lightly floured board to one-fourth inch thick. Cut dough into four-inch circles. Place one teaspoon of filling (recipes follow) in center of each circle. Pinch three sides of each cookie into a triangle, sealing the edges.

Put cookies on lightly greased cookie sheet. Brush with extra beaten egg, sprinkle with sugar and bake for 25 minutes in 350-degree oven. Cool on a wire rack. Makes about three dozen.

PRUNE FILLING FOR HAMANTASCHEN uses one pound of prunes, one tablespoon of sugar, one tablespoon of lemon juice and one-half teaspoon of cinnamon.

Cook prunes until soft. Drain and remove pits. Chop finely and combine with remaining ingredients. Cool.

POPPY SEED FILLING FOR HAMANTASCHEN uses two cups of poppy seeds, one cup milk, one-half cup raisins, three-fourths cup honey and one-half teaspoon grated lemon rind.

Pour boiling water over poppy seeds. Let stand until seeds have settled, then drain. Grind seeds in food chopper or pound with a mortar and pestle. Combine with remaining ingredients. Cook over low heat until thick, stirring frequently.