The following article is reprinted with permission from The Jewish Holiday Kitchen (Schocken Books).
- dash of salt
- 1 teaspoon baking powder
- 2 1/2 - 3 cups all-purpose flour
- 1 egg
- 1/2 teaspoon vanilla
- 1/2 cup sugar
- poppy seed or nut butter, for filling
- 2/3 cup pareve margarine or butter
Cream the shortening with sugar. Add egg and continue creaming until smooth.
Add the vanilla. Stir in the sifted flour, baking powder, and salt until a ball of dough is formed (a food processor is excellent for this).
Chill for 2-3 hours, or overnight.
Preheat oven to 375 degrees.
Taking 1/4 of the dough, roll out on a lightly floured board to a thickness of 1/8 inch. Cut circles of dough with a drinking glass or round cookie-cutter. With your finger put water around the rim of the circle. Fill with 1 teaspoon poppy-seed or nut filling and fold into three-cornered cookies. (Press two sides together, and then fold the third side over and press the ends together.)
Bake on a well-greased cookie sheet 10-16 minutes, until the tops are golden.
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