Cook the Book: Hamantaschen
In the cookie variety of hamantaschen, I prefer something tangy like lemon juice or orange juice to vanilla as the flavoring agent, maybe because the oil used is generally margerine rather than butter, which makes for a pretty insipid pastry dough. But, am I alone in prefering the yeast dough hamantaschen to any kind of cookie?
For fillings, I think that poppy lekvar is the classic that in part explains the punning name: hamantaschen in yiddish = haman's pockets, and also ha-mohn taschen (the poppy seed pockets).
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