1/4 c. vegetable oil
1/3 c. sugar
2 eggs
1 tsp. vanilla extract
2 c. flour
1 tsp. baking powder
Pinch of salt
1 (10 oz.) can or jar poppy-seed filling, lekvar (prune butter), or apricot butter

FOR THE TOP:

1 egg
1 tbsp. cold water

IN a mixing bowl combine the vegetable oil and sugar. Add the 2 eggs and mix until well blended. Add the vanilla extract. Onto a piece of waxed paper sift together the flour, baking powder, and salt. Gradually add to the egg mixture, mixing well each time. Put dough in refrigerator to chill for 1 hour, or in the freezer for 15 minutes.

Preheat oven to 350 degrees. Grease baking sheets. Sprinkle some flour on the pastry board and roll out the dough with a floured rolling pin until it is about 1/8 inch thick. Cut out as many circles as you can using a round cookie cutter or the rim of a drinking glass.

With the pancake turner transfer 6 circles to a baking sheet. Put a heaping teaspoon of poppyseed filling, lekvar, or apricot butter in the center of each circle.

Put a little cold water in a cup and, dipping you finger into it, moisten the edge of a circle. Then pick up the sides of the circle and bring them up and together to form a triangle. Pinch the edges together so that there is only a tiny space open at the top. Do the same with the rest of the other circles.

In a small bowl beat the egg and the tablespoon of cold water with an egg beater or wire whisk. Brush some of this mixture on each cookie with a pastry brush, coating evenly all over. Bake 18 minutes. Remove from oven and baking sheets and cool on wire rack. Makes about 2 1/2 dozen.