Hamantaschen

My very own recipe for triangular Purim cookies
Makes 24-30 small ones.

Pastry: 2 cups all-purpose flour, 1 teaspoon of baking powder, 1/4 cup powdered sugar, 3/4 cup of butter, cut into small dice, 1 egg yolk, iced water (water with ice cubes)

Filling: 1 can Solo Poppy Seed Filling 12.5oz (Poppy Seed Filling), 1 cup dark raisins, 1/3 cup of any fruit juice.

In a processor, place the flours and sugar and pulse briefly to aerate.Sprinkle the diced cubes of butter over and pulse again until the mixture resembles breadcrumbs.Add the egg yolk and pulse again until just mixed through, then adding iced water 1 tablespoon at a time, continue to pulse until the dough just begins to come together. This mix needed 4 tablespoons of water.Place the dough onto a board and basically just mould the dough until it comes together. There's no need to knead! Roll into a ball and cut into half - slightly flatten each half into a disc, wrap in plastic and place in the refrigirator to rest for at least an hour or until the dough has hardened enough to roll.Each half of the dough will make 12 cookies.

Make a filling mixing raisins, and juice in a pan. Place the pan on a stove and slowly warm up. Don't boil and cook slowly, stirring constantly until smooth and thick Remove from heat. Place the warm mix into food processor and pulse until it smooth. Combine together raisins paste and Poppy Seed Filling.

Dust a flour board with a little bit of flour. Roll a piece of the dough out on flour board. Take a four-inch glass, turn it upside down and cut the dough with the lip of glass to make a 4 inch circle of dough. Fill cookie with chosen filling. Squeeze dough up and across to form three cornered hamantashen.

Preheat the oven to 350F. Bake 25-30 minutes until the pastry has a light brown color. Ready cookies can be dusted with powdered sugar.