Hamentaschen-Purim Cookies

Dissolve 2 pkg yeast in ½ c warm water.

Cream ½ c butter with 3 T sugar

Beat in 3 large egg yolks.

Combine 2 c plain White Lily flour, 4 T nonfat dry milk powder and ¼ t salt.

Add yeast mixture to flour mixture.

If dough is sticky, add ¼ c more plain White Lily flour.

Place dough in an oiled bowl, cover and refrigerate several hours or overnight.

Divide dough into quarters, then divide each quarter into 12 sections.

Roll each on floured board to 3 ½ or 4“ rounds

Brush edges of round with water

Place a spoonful of filling in center and pinch three sides together to form triangle.

Place on greased baking sheet and bake 15 min at 350^o

After 10 min if seam opens, pinch back together

Cool on wire rack

Filling

Poppy Seed

12 oz can poppy seed filling

1 c raisins plumped in hot water for 15 min

rind of 1 lemon

rind of 1 orange

Fruit Filling

¼ lb dried apricots  or dates just covered in sweet wine

¾ c chopped walnuts

2 T sugar

zest and juice of 1 lemon

½ t cinnamon