Prep 30 mins
Cook 30 mins
From "The Ultimate Cookie Book" by Catherine Atkinson. These are said to be eaten at the Jewish feast called Purim (which is to celebrate the Jews' deliverance from the scheming Haman).
- 1⁄2 cup unsalted butter, at room temperature, diced
- 1⁄2 cup superfine sugar (generously measured)
- 1⁄2 teaspoon vanilla extract
- 3 egg yolks
- 2 1⁄4 cups all-purpose flour
- 1 egg, beaten
- 3 tablespoons poppy seeds
- 1 tablespoon clear honey
- 2 tablespoons superfine sugar
- 1 lemon rind, finely grated
- 1 tablespoon lemon juice
- 4 tablespoons water
- 1⁄3 cup ground almonds
- 1 medium egg, beaten
- 1⁄4 cup raisins (conservatively measured)
- For the dough: Beat the butter with the sugar until light and creamy. Beat in the vanilla and egg yolks. Sift over the flour, stir in, then work into a dough with your hands. Knead until smooth. Put in plastic wrap and chill while fixing the filling.
- For the filling: Put the poppy seeds, honey, sugar, lemon rind and juice into a pan with 4 tbl water and bring to the boil, stirring. Remove from the heat and beat in the almonds, egg and raisins. Cool while working with dough.
- Preheat the oven to 350 and line two large baking sheets with baking parchment paper. Roll out the dough on a lightly floured surface to 1/8" thickness. Using a plain round 3" cutter, stamp out rounds.
- Place a heaped teaspoon of filling on each round. Brush the edges with beaten egg, then bring the sides to the center to form a tricorn shape. Seal the edges together well and place on prepared baking sheets, spaced slightly apart.
- Brush with beaten egg and bake for 20-30 minutes, or until golden brown. Transfer to a wire rack and leave to cool.
Just a littel trivia: Cookies for Purim are called hamentashen and are 3 cornered (like Haman's hat was).