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These 3 cornered Purim cookies are called Hainan's ears if they are small, and Haman's hats or pockets if they are big. The cookies are often in the small packages of candies and other delicacies that are exchanged at Purim. Since canned poppyseed and prune fillings are readily available in supermarkets, I have suggested using them instead of preparing the filling from scratch. If you can get freshly ground poppyseed or can grind it yourself in a coffee grinder, make the filling from 1 cup ground poppyseed, 1 cup soft brown sugar, 1/2 cup margarine or butter, and 1 tablespoon brandy. For prune filling, use 2 cups chopped pitted prunes, 1/2 cup brown sugar or honey, 1/2 cup margarine or butter, and 1 tablespoon brandy. Cook either mixture in a saucepan over medium heat, stirring constantly until it comes to a boil. Simmer 5 minutes, then let cool. Many people use a yeast dough for these cookies, however this dough is quicker and simpler.

1. Preheat the oven to 350°F.

2. Sift the flour, baking powder, and salt into a bowl and add the sugar.

3. Cream the margarine or butter with the egg and milk, then add to the dry ingredients. Mix well.

4. Sprinkle a work surface with flour and knead the dough until it is smooth and elastic, about 5 minutes.

5. Roll out dough to a thickness of 1/8 inch. Use a glass or cookie cutter to cut out 2-inch circles of dough.

6. Place a teaspoon of filling in the center of each circle, then pinch the circles to form a triangle with a little filling showing through in the center.

7. Brush the tops of the cookies with the egg-yolk mixture, then bake for 30 minutes or until the crust is golden brown.

8. Cool on a rack.

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See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.