Delicate, buttery cookies filled with a traditional sweet poppy seed filling - or whatever fillings you like! These traditional Purim cookies will literally melt in your mouth.
Preheat oven to 350°F/180°C. Line 2 pans with parchment paper and set aside.
Transfer rounds gently using a thin spatula to the prepared baking sheets, placing them 1-inch (3cm) apart. Put 1 teaspoon of filling in the center of each round, then fold up the edges to form a triangle, pinching the corners together tightly to prevent filling from leaking while baking.
Bake for about 15 minutes or until the cookies are golden just at the edges. Let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely. Sift powdered sugar on top.
* Powdered sugar can be replaced with ½ cup granulated sugar. Note that cookies with powdered sugar will have a more tender, melt-in-you-mouth texture.
** Don’t use whole poppy seeds, just freshly ground. Use a spice or coffee grinder for this, not a food processor. Also, some spice shops will grind them for you.