Homentashen - traditional Jewish holiday cookies

Ingredients:

• 4 cups of wheat flour
• 2 tsp baking powder
• 1/4 tsp coarse salt
• 2/3 cup vegetable oil
• 2 category CO eggs plus 1 yolk
• 1 cup of sugar
• Zest of 1 lemon
• Juice of 1/2 lemon
• Juice of 1/2 orange
• 2 tbsp. brandy
• Raspberry or apricot jam or poppy seed filling (see recipe below) as a filling
• 1 lightly beaten egg

Poppy seed filling:

• 1/2 cup raisins
• 3/4 cup fresh poppy seeds
• 1/2 cup milk
• 4 - 5 tablespoons of sugar
• A pinch of salt
• 1/4 cup honey
• 1 teaspoon lemon zest plus 1/2 teaspoon juice
• 1 lightly beaten egg

Preparation:

1. In a medium bowl, combine the flour, baking powder, and salt. In a larger bowl, whisk together the butter, eggs, egg yolk, sugar, zest, both juices, and brandy until smooth. Gradually whisk in the flour mixture until a sticky dough forms. Wrap the dough in plastic wrap to form a disk and refrigerate overnight.
2. Before baking, preheat oven to 190°C.
   
   Work with a quarter of the dough; refrigerate the rest. Roll out the dough on a lightly floured surface to a thickness of at least 0.5 cm. Use cookie cutters to cut out circles (or other fancy shapes) 6-8 cm in diameter. Place a spoonful of filling (about a teaspoon per cookie) in the center of each circle, then lift one edge up.
   
   Fold and pinch the second and third edges to form a triangle. The filling should be slightly visible at the top. If you're making non-traditional cookies, use your imagination: tubes, squares, small cookies, or even flat ones with the filling pressed into the center.
3. Place cookies on a parchment-lined baking sheet, brush with a little beaten egg for a shiny finish, and bake until well-brown, 10 to 15 minutes.
   
   Store at room temperature in an airtight container, but consume within 3-4 days at the latest.
   
   
   Cooking tips: You can use other types of fillings such as apricots, raspberries, plums with chopped nuts, etc. Personally, for the next batch I am going to use some English pie filling of apples, raisins and almonds and drizzle them with rum or serve them on the side with mousseThis is not a traditional option, but it can be offered to those who do not adhere to Judaism.
   
   
   Poppy seed filling: Poppy seeds quickly become rancid after opening.
   
   In a saucepan, combine all ingredients except the lemon zest, juice, and beaten egg and cook over medium heat until thickened, 10-15 minutes. Stir frequently.
   
   Add the zest and juice. Take a small amount of the filling and mix it with the beaten egg. Repeat, then stir the egg mixture into the filling in the pan. Let it cool overnight. This makes enough filling to make 30 Hamantashen cookies.