Desserts and Sweets: Hamentaschen

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The Cooks: Rose ROZMARIN KRAMER

Grandma Sarah was a great cook, and made some of Grandma Rose’s hardest recipes with ease. The “handful” measure, I actually measured while watching them both make some of their recipes. The “handful” had to make a detour into a measuring spoon or cup before it was added to the recipe, because each one’s hand was a different size. As for baking – she couldn’t bake a frozen pie! That became “my” job. - - Freya Blitstein Maslov

4 cups sifted flour
4 eggs
½ tsp. salt
½ cup shortening (Crisco)
1 tsp. baking powder
1 cup honey
1 can SOLO brand Poppyseed filling,
1 Tbsp. lemon juice.
(You can also use, prune or apricot)
Mix well, knead. Dust board with flour before rolling.
Roll thin – and cut into 4 inch squares.
Before filling, add 1 tablespoon lemon juice to poppyseed mix to cut the sweetness.
Fill and fold into triangles. (Approx 1 tsp. in center of square)
Bake at 350 degrees for about 20 minutes – til golden brown.