Harnantaschen

2 1/2

cups sifted all-purpose flour, divided

1/4

cup sugar

1/2

teaspoon salt

1

cup pareve margarine,

at room temperature

3

egg yolks

3

tablespoons white vinegar

3

tablespoons cold water

Poppy Seed Filling:

12-oz.

poppy seed filling

1/2

cup raisins, plumped in hot water

15 minutes

Grated zest of 1 lemon

Grated zest of 1 orange

In a mixing bowl, combine 1 1/2 cups flour,

sugar, salt and margarine, rubbing margarine

into flour with fingers. In another bowl, mix

egg yolks with a fork; add vinegar and water.

Add remaining 1 cup flour, sifting it into egg

mixture. Mix together lightly. Combine both

mixtures, blending well with a fork. Cover and

refrigerate several hours or overnight. In

mixing bowl, combine poppy seed filling, raisins

and citrus zest. Pinch off walnut-sized balls of

dough, roll out on floured board to 3 1/2 -inch

circles. Place a spoonful of filling in center.

Pinch sides together, forming a closed triangle.

Seal well. Place on cookie sheets. Bake at

375°F 20 minutes or until golden brown.

Makes about .3 dozen.

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