Hamantaschen

What you need:Гоменташи
Dough:

• Grated zest of 1 orange
• 1 cup powdered sugar
• 2 1/4 cups all-purpose flour
• 1/4 teaspoon table salt
• 2 large egg yolks
8 ounces (2 sticks) unsalted butter at room temperature, in small pieces
Poppy Seed Filling:
• 1 cup milk
• 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
• 1/2 tablespoon vanilla extract
Glaze:
1 large egg, beaten

What you do:
• Place the orange zest, powdered sugar, flour and salt in the bowl of a food processor and pulse to blend.
•  Add the butter and egg yolks and process until the mixture forms a ball.
• Scrape onto a sheet of plastic and wrap it tightly.
• Chill the dough for an hour or overnight.
• Grind poppy seeds in a coffee grinder.
• Heat milk, sugar, orange zest, ground poppy seeds and raisins in a small saucepan over medium heat.
•  On a low simmer, cook until the seeds absorb the milk, thickening the mixture, about 15 minutes.
• Add the lemon juice, brandy, orange liqueur and butter and cook for 2 minutes more.
• Add the vanilla and stir to combine.
• Remove from heat to let cool completely.
• Line two baking sheets with parchment paper.
• Roll out the dough to just under 1/4-inch thickness  and use a cookie cutter or glass to cut 2 1/4-inch circles.
• Put a heaping half-teaspoon of the filling in the center of each and press up the sides to form triangles.
• Arrange on prepared trays (transfer cookies with a spatula, as they are fragile before they are baked) and brush the tops with beaten egg for glaze.
• Return tray to the fridge for 20 to 30 minutes.
•  Meanwhile, preheat your oven to 350°F.
• Until cookies are golden, about 15 to 20 minutes. If trays are on different racks, switch them after about 5 minutes.

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