From the NYTimes:-
Hamantashen With Poppy Seed
Time: 2 hours 15 minutes, plus at least 1 hour refrigeration
FOR THE DOUGH:
1 cup confectioners’ sugar
2 large egg yolks
8 ounces unsalted butter at room temperature, in small pieces
Grated zest of 1 lemon
2 1/4 cups all-purpose unbleached flour
Dash of salt
1 large egg, beaten, for the glaze
FOR POPPY SEED FILLING:
1 cup milk (or not if you want parve)
1/2 cup sugar
Grated zest of 1/2 orange
1 cup poppy seeds
1/3 cup raisins
Juice of 1/2 lemon
1/2 tablespoon brandy
1/2 tablespoon orange liqueur
1/2 tablespoon butter (or not if you want parve)
1/2 tablespoon vanilla extract.
1. Put the confectioners’ sugar and the egg yolks in a food processor and blend. Add butter and lemon zest and process to blend. Gradually add the flour and the salt, pulsing until it forms a ball. Cover with plastic wrap and refrigerate for an hour or overnight.
2. Meanwhile, prepare the filling: Put milk, sugar and orange zest in a saucepan over medium heat. Grind poppy seeds in coffee grinder. When mixture is warm, turn heat to low and add poppy seeds and raisins. Cook until the seeds absorb the milk and the mixture is thick, about 15 minutes. Add the lemon juice, brandy, orange liqueur and butter. Stir and cook for 2 minutes more. Stir in the vanilla extract, remove from the heat and cool.
3 Preheat the oven to 350 degrees. Line 2 pastry sheets with parchment paper.
4. Roll out the dough to 1/4-inch thickness and use a cookie cutter or glass to cut 3-inch circles. Put a heaping teaspoon of the filling in the center of each, and press up the sides to form triangles. Brush the tops with beaten egg.
5. Bake until golden and dough is delicately firm all the way through, about 15 minutes. If trays are on different racks, switch them after about 10 minutes.
Yield: About 30 cookies.
Note: You can skip Step 2 and use the recipe for chocolate chip cream filling.
Don't foget to eat them. They are not for show.