A Hamantashen recipe that works--for Aviva

This dough comes out browner than most, due to the whole wheat flour and honey. But it's worked for me for over two decades.  Here are the first two batches from this year:

from The Jewish Holiday Cookbook, by Gloria Kaufer Greene, 1985
I think I found this cookbook in a used bookstore in Bisbee, Arizona

Dough
(I make this recipe 4x the amounts below and yield 8+ dozen)
1/2 cup butter or margarine, softened (I prefer butter)
1/4 cup packed dark or light brown sugar
1/4 cup honey
2 large eggs
1 teaspoon vanilla extract
1 teaspoon baking powder
1/2 teaspoon baking soda
2 1/2 cups unbleached all-purpose white flour; may use half whole wheat flour)

Use an electric mixer at medium speed to cream the butter with the brown sugar and honey in a medium-sized bowl until light and fluffy. Beat in the eggs and vanilla. Then mix in the baking powder, soda, and flour until very well combined. Use enough flour so that the dough isn't sticky. you can always add more when you roll it out.

Form the dough into a thick circle or ball, wrap it in plastic wrap or wax paper, and refrigerate for several hours until quite firm. (It can be refrigerated for up to 3 days. This is a very important step.)

I do not make my own filling. I buy it fresh at the kosher Butcherie, or canned poppy or apricot filling. Those are our favorites.

Roll out the chilled dough on a lightly floured surface until it is about 1/8 inch thick. (For easier handling, take out a ball of dough at a time and leave the rest in the refrigerator so it doesn't get too soft.)

Take an empty, clean tuna can with both ends removed (or a glass) to make circles of about 3 inches in diameter in the dough. Put a generous (measured) teaspoon of filling in the center of each circle.

Fold up the edges of each circle in thirds to form a triangular base and pinch edges together very tightly (if the dough has too much flour, wet the dough to make it stay closed.) Leave a small opening in the center of the cookie so you can see the filling.

Put hamantashen about 1 inch apart on a greased cookie sheet and bake about 13 minutes, or until lightly browned. Cool on a wire rack. Store in air-tight containers. Keeps for several days. But they rarely last that long!
HAPPY PURIM!