Jewish Poppy Seed Cookies

February 1, 2017

Makes: 40


Hamantaschen Cookies

  • 4 eggs
  • 5 cups flour
  • 1 cup sugar
  • 3 teaspoons baking powder
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon salt

Poppy Seed Filling

  • 1 cup poppy seeds
  • 1 egg
  • 1/2 cup milk
  • 1/2 cup honey
  • Pinch salt
  • 1 tablespoon lemon juice
In This Recipe


  1. For poppy seed filling: Add poppy seeds, egg, milk, honey, sugar and salt into a bowl and stir properly
  2. Pour mixture into a saucepan while stirring and cook over moderate heat until thick, for about 10 minutes
  3. Add lemon juice on top of the mixture and stir properly
  4. Cool the poppy seed filling overnight
  5. For the Hamantaschan cookies: Add eggs, oil, sugar, vanilla, baking powder and salt to a bowl and whisk properly
  6. Gradually add flour while stirring until it becomes doughy
  7. Roll the dough on a lightly floured board
  8. Cut circles or other shapes with a cup or special Purim cookie cutters
  9. Add a spoonful of poppy seed spread (or chocolate filling) in the center of the shapes
  10. Form the shapes into triangles. Leave a little breathing room for the filling at the top
  11. Bake the cookies for around 20 minutes on 350°F (180°C) or until light brown

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