Hamantaschen Recipe

Heat the oven to 350 degrees.

Put flour, baking powder, cinnamon and salt into a large bowl; stir to mix well. Add butter and cut in with a pastry blender or rub in with your fingers, until the mixture looks like fine granules. Add sugar; toss to distribute. Add milk and stir with a fork until a soft dough forms.

Turn out dough onto a lightly floured surface and give 10-12 kneads. Cut dough in half. Knead each half briefly into a ball, then turn smooth side up. Roll out on a lightly floured surface into a 15-inch circle. Cut out dough with a plain 3-inch round cutter. Reroll and cut the scraps.

Put 1/2 teaspoon of the prune butter or poppyseed filling in the middle of each circle. Wet the pastry around the filling with your finger or a brush dipped in cold water. Fold dough over in thirds and pinch edges firmly together to form a triangle.

Put the pastries on an ungreased cookie sheet and bake 12-15 minutes or until very light brown. Cool uncovered on a wire rack. Store airtight.

NOTE: Look for prune butter in the jams and jellies section of your supermarket and poppy seed filling near the pie fillings or in the baking section.