Ingredients

COOKIE DOUGH

• 2 cups unbleached flour
• 1 teaspoon baking powder
• 1 pinch salt
• 1/2 cup sugar
• 8 tablespoons cold butter , cut into small pieces
• 2 eggs , lightly beaten
• 1 tablespoon grated lemon peel

YEAST DOUGH

• 1 (1/4ounce)envelope active dry yeast
• 1/4 cup lukewarm water
• 1/2 cup sugar
• 4-5 cups unbleached flour
• 1/2 cup milk (or soy milk for non-dairy)
• 1 pinch salt
• 2 eggs
• 8 tablespoons butter or margarine , melted and cooled

MOHN (POPPY SEED) FILLING

• 1 cup poppy seeds
• 1/2 cup honey
• 1/2 cup milk (or soy milk)
• 1 tablespoon lemon juice
• 2 teaspoons grated lemon peel
• 1/2 cup raisins

PRUNE FILLING

• 1 lb unsweetened pitted prunes , chopped (about 3 cups)
• 1 tablespoon lemon juice
• 1/2 cup honey
• 3/4 cup chopped walnuts (optional)

LEKVAR FILLING

• 1/2 lb prune butter (“lekvar”)
• 1 tablespoon lemon juice
• 1 tablespoon grated lemon peel
• 1 tablespoon honey
• 1 cup chopped walnuts (optional)

ASSSEMBLY

• 1 egg , beaten with 1 tbsp water

Steps

1. COOKIE DOUGH:.
2. Sift the flour, baking powder, salt, and sugar in a large bowl.
3. Work in butter using a pastry blender or two forks, one held in each hand.
4. Add the eggs, mixing in with the pastry blender.
5. Add the lemon peel.
6. Form the dough into a ball and wrap in wax paper, and refrigerate for atleast 1 hour.
7. YEAST DOUGH:.
8. Sprinkle the yeast over 1/4 cup lukewarm water (105degF); add a pinch of sugar, and set aside until foamy.
9. Put 2 cups flour in a large bowl and add the yeast, milk, salt, and remaining sugar.
10. Beat in the eggs, one at a time.
11. Add the butter and enough flour to produce a dough that is moist and pliable.
12. Knead for 5 minutes.
13. Form the dough into a ball and place in a large greased bowl.
14. Cover with a dish towel and set aside to rise, 1-1 1/2 hours until doubled in bulk.
15. MOHN FILLING:.
16. Combine the poppy seeds, honey, and milk in a small saucepan. Simmer for about 10minutes, stirring constantly; the mixture should thicken.
17. Stir in lemon juice, lemon peel, and raisins.
18. Set aside to cool.
19. PRUNE FILLING.
20. Cover the prunes with 1 cup water in a small saucepan.
21. Bring to a boil, cover, and simmer for 30min-1 hour, until tender.
22. Add the lemon juice and honey, and simmer slowly for about 10minutes.
23. Stir in the nuts (if using) and let the filling cool.
24. LEKVAR FILLING:.
25. Combine all ingredients.
26. NOTE:.
27. All fillings can be made in advance and stored (covered) in the refrigerator.
28. ASSEMBLY:.
29. Preheat the oven to 350degF. You will need 1 recipe dough, 1 recipe filling, and 1 egg, beated with 1 tbsp water.
30. Divide whichever dough you choose into portions you can easily roll out.
31. On a floured board, roll out the dough to a thickness of 1/8 to 1/4 of an inch. The cookie dough rolls out best if rolled out between two sheets of wax paper.
32. Cut the dough into 3-4 inch circles, using the top of a glass or cookie cutter. Fill each circle with a heaping teasoon of filling and pinch the dough around it into a triangular shape.
33. Brush the dough with the egg wash and bake on a greased cookie sheet for 20-30minutes (the cookie dough will bake faster than the yeast dough).
34. When the cookies are done, they will look appealingly brown. Taste one if in doubt!

 

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