Hamantashen Cookies

Orange-Poppy Seed Hamantashen Cookies

Start to finish: 2 hours 40 minutes (40 minutes active)

250 ml (1 cup) powdered sugar

550 ml (2 1/4 cups) all-purpose flour

0.5 ml (1/8 tsp) salt

2 egg yolks

2 sticks butter, cut into small pieces, softened

Grated zest of 1 large orange

Half of a 353-g (12 1/2-oz) can poppy seed cake and pastry filling

1 large egg, beaten

In a food processor, combine powdered sugar, flour, salt, egg yolks, butter and orange zest. Pulse until a dough forms. Remove dough from processor and wrap in plastic wrap. Refrigerate for at least 2 hours or up to 1 day.

Heat oven to 180 C (350 F). Line 2 baking sheets with parchment paper.

Lightly dust a clean work surface with flour. Remove dough from refrigerator and roll out to 5-mm (1/4-inch) thickness. Using a cookie cutter or clean drinking glass, cut dough into 6-cm (2 1/2-inch) circles. With the tip of your finger, moisten rim of each circle with water.

Place 5 ml (1 tsp) of poppy seed filling at the centre of each circle. Form triangular cookies by folding sides up over filling, leaving centre uncovered. Pinch together the three corners. Place cookies on prepared baking sheets. Brush outsides of cookies with beaten egg.

Bake until edges are lightly golden, about 15 minutes. Let cool on a rack.

Makes about 30 cookies.