Top | Shoshanna Cohen


(recipe, Shoshanna Cohen)

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  1. 4 cups flour
  2. 1 cup sugar
  3. 2 heaping teaspoons baking powder
  4. ½ scant teaspoon salt
  5. 4 eggs
  6. ⅓ (generous) cup oil
  7. Grated zest of 1 orange
  8. 2 12.0 oz. cans poppy seed, apricot, or prune filling (see Note)


  1. Preheat the oven to 375 degrees. Grease cookie sheets.
  2. Sift together all the dry ingredients in a large bowl. Make a well in the dry ingredients and add the eggs, oil, and orange zest. Mix well until the dough leaves the side of the bowl and sticks together in a ball (you may need to use your hands).
  3. Take the dough, a third at a time (keep the rest covered so it won't dry out), and knead it lightly until smooth. Roll it out ⅛-inch thick (sort of thin) and cut it into rounds using a cookie cutter or drinking glass.
  4. Drop a spoonful of filling into each round, and pinch together to make a triangle shape. Bake the cookies on the greased cookie sheets until brown, 15 to 30 minutes.


Look for Solo brand poppy seed filling, apricot filling or prune filling in 12-ounce cans.