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Ingredients

1 (.25 ounce) package active dry yeast 1 cup milk ¾ cup white sugar ½ cup butter 1 teaspoon salt 5 ¼ cups all-purpose flour 2 eggs 1 (12 ounce) can poppyseed filling 1 teaspoon lemon zest 1 tablespoon lemon juice 1 egg yolk 1 tablespoon cold water

Nutrition Info

350.4 calories carbohydrate: 57.7 g cholesterol: 55.5 mg fat: 9.9 g fiber: 1.3 g protein: 7.4 g saturatedFat: 4.7 g servingSize: - sodium: 233.1 mg sugar: 11 g transFat: : - unsaturatedFat: : -

Soften yeast in 1/4 cup warm water. Heat milk, sugar, butter or margarine and salt until the sugar dissolves, cool to lukewarm. Stir in 2 eggs. Stir in yeast mixture and 2 cups of the flour, beat well. Stir in enough of the rest of the flour to make a moderately stiff dough.
Knead on floured surface till smooth, and shape into a ball. Place dough into a greased bowl and cover with a towel. Let rise until doubled, then divide in half.
To make Filling: Combine the poppy seeds with the lemon peel and lemon juice and mix well. Set aside.
Roll each half of the risen dough into a 17 x 12 inch rectangle. Cut into 4 inch circles. Put about 1/2 Tablespoon of the filling on each circle. Moisten the edges, bring the sides together and pinch, forming a triangle. Place on a greased cookie sheet and cover. Let the dough rise again until doubled.
Brush with egg yolk mixed with water, then bake at 350 degrees F (180 degrees C) for 15 to 20 minutes.

30 cookies

A cookie traditionally made for the Jewish holiday Purim. They are often filled with a poppy seed or fruit filling.