---------- Recipe via Meal-Master (tm) v8.05
       Title: Traditional Hamantaschen
  Categories: Cookies
       Yield: 24 servings
       1    Dry yeast
     1/4 c  Milk; lukewarm
     1/2 c  Sugar
     1/2 c  Butter
     1/2 ts Salt
       1 c  Milk; scalded
       2    Eggs; slightly beaten
       4 c  All-purpose flour
       1    Egg yolk
   Recipe by: The Jewish Festival Cookbook, p 110
       This is a different version, but it is the one baked frequently in
   Israel.  It is a yeasted version, and I have never baked any other one
   since I tried this one.  I recommend it. Olivia Liebermann Dissolve the
   yeast in the 1/4 cup of lukewarm milk, making certain that the milk is not
   too warm.  Stir in 1 tablespoon of sugar and set aside. In a deep mixing
   bowl, combine the butter, remaining sugar, salt and scalded milk, and stir
   until all are blended. When lukewarm, stir in the yeast. Add the eggs and
   about 2 cups of the flour, and beat to a smooth batter. Add remaining flour
   to make a tender dough.  Turn out on a floured board and knead for about 2
   minutes. Grease a large mixing bowl; grease whole surface of the large ball
   of dough and place dough in bowl.  Cover.  Let rise in a warm, not hot,
   place, to double its bulk. (Takes from 2 to 4 hours.) Again knead on a
   floured board for about a minute. Roll out 1/8 of an inch thick. Cut into
   3- to 4-inch circles.
         Place filling on each. Recipe for Mohn Filling follow. To shape true
   hamantaschen, pinch eges of a circle together over filling, leaving about
   1/2 open, forming a cornucopia. Then fold over the flap and pinch these
   edges firmly together. Arrange well apart on a greased cookie sheet. Cover
   with a cloth and let rise again in a wam place to double in bulk. Brush
   tops with the egg yolk, thinned with a little water. Bake in a moderate
   oven (350 F) for 15 to 20 minutes. Makes 2 to 2 1/2 dozen. NOTES
   : 114 calories if yield is 2 1/2 dozen. 142 calories if yield is 2 dozen