1/4 c. (1/4 lb.) poppy seeds
1/2 c. milk
1/3 c. sugar
2 tbsp. honey
1/2 c. raisins
3 tbsp. butter
1 tsp. grated lemon rind
Dough (recipe follows)

If you like, grind poppy seeds in a spice grinder. In a small saucepan combine poppy seeds, milk, sugar, and honey and bring to a simmer. Cook over a low heat, stirring often, about 15-20 minutes or until thick. Add raisins and butter and stir over low heat until butter melts. Remove from heat. Stir in grated lemon rind. Chill well before using.

Use one fourth of dough at a time. Roll it out on a lightly floured surface until about 1/8 inch thick. Using a 3-inch cookie cutter, cut dough into circles. Brush edges lightly with water. Put 1 teaspoon filling in center of each circle. Pull up edges of circle in 3 arcs that meet in center above filling. Close them firmly and pinch edges to seal. Put on greased baking sheet and refrigerate. Refrigerate scraps.

Roll remaining dough and scraps and shape more hamantaschen. Refrigerate at least 30 minutes before baking to firm dough. (Unbaked, they can be kept overnight in refrigerator.)

Preheat oven to 375 degrees. Bake hamantaschen about 14 minutes or until they are light golden at edges. Cool in a rack. (They can be kept for about 4 days in an airtight container.) Makes about 32 hamantaschen.

ONE, TWO, THREE COOKIE DOUGH:

1 lg. egg
1 lg. egg yolk
All-purpose flour
1 1/2 c. confectioners sugar
1 1/2 tsp. baking powder
1/4 tsp. salt
1 c. (2 sticks) plus 5 tbsp. cold unsalted butter or 3 1/4 c. butter, cut in sm. pieces
2 1/2 tsp. grated orange rind
1-2 tbsp. orange juice (optional)

Beat egg with yolk to blend. Combine flour, confectioners sugar, baking powder, and salt in food processor fitted with a metal blade. Process briefly to blend. Scatter butter pieces over mixture. Mix using on/off motion until mixture resembles coarse meal.

Sprinkle with grated rind and pour egg mixture evenly over mixture in processor. Process with on/off motion, scraping down occasionally, until dough just begins to come together in a ball. If crumbs are dry, sprinkle with 1 tablespoon orange juice and process briefly. Repeat if crumbs are still dry.

Transfer dough to work surface. Knead lightly to blend. With a rubber spatula, transfer dough to a sheet of plastic wrap. Wrap it, and push it together. Shape dough in a flat disc. Refrigerate at least 3 hours.

NOTE: Some dough will be left over after hamantaschen are made.