Noshin' Hamantaschen For Purim

• For the dough
• 1/2 cup unsalted butter or margarine
• 1/4 cup packed dark or light brown sugar
• 1/4 cup honey
• 2 large eggs
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 2 1/2 cups all-purpose white flour
• 1/4 cup pecans, finely chopped in food processor
• 1/4 teaspoon cinnamon
• 1/2 teaspoon orange or lemon zest
• Poppy seed filling
• 1 cup poppy seeds (about 5 ounces)
• 1/2 cup milk
• 1/2 cup honey
• 1/4 cup dried apricots (minced in food processor)
• 1 tablespoon butter
• 2 teaspoons lemon juice

1. In an electric mixer at medium speed, cream the butter with the brown sugar and honey until light and fluffy. Add the eggs and vanilla, cinnamon and orange zest and beat until well mixed.
2. Add the flour, baking powder, baking soda and pecans and mix until well combined.
3. Form the dough into a sphere, wrap in plastic wrap or wax paper and refrigerate.(Dough may be made ahead for up to three days).
4. In a small saucepan, combine poppy seeds with all filling ingredients. Cook over medium heat, stirring frequently until the mixture thickens and liquid has been absorbed. (About 10 minutes.) Remove filling from heat and let cool.
5. To make cookies, cut the chilled dough into four equal pieces for ease of handling. Working with one piece at a time, roll out the dough on a lightly floured surface until it is about 1/8 inch thick.
6. Using a cookie cutter (or top of a glass) cut out circles about three inches in diameter. Put a heaping teaspoon of filling into the center of each circle.
7. Fold edges of the circle to form a triangle base and pinch the edges together tightly, leaving the center of the cookie open. Option, brush dough with egg wash
8. Bake in a preheated 375 degree oven for about 15 minutes.

dough, butter, light brown sugar, honey, eggs, baking powder, baking soda, allpurpose, pecans, cinnamon, orange, filling, poppy seeds, milk, honey, butter, lemon juice

Taken from food52.com/recipes/16424-noshin-hamantaschen-for-purim (may not work)