I’ve taken the poppy seeds from the traditional hamantaschen filling and added them instead to the tender crust. The result, which reminds me of my grandmother’s delicate mohn kichel (poppy seed butter cookies) makes a melt-in-the-mouth cushion for the rich, moist, raisin-walnut filling, my daughter’s favorite.
Make the filling: combine the brown sugar, cinnamon, and salt in a food processor and pulse briefly to blend. Add the raisins. Pour in the juice through the feed tube, while pulsing just long enough to chop the raisins coarsely, 10 to 15 seconds.
Scrape the mixture into a heavy, non-reactive,
Fill, shape, and bake the hamantaschen, following the directions.
© 2008 Jayne Cohen. All rights reserved.