A recipe for triangular Purim cookies

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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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