Jewish Purim Hamantaschen with Poppy Seed Filling Recipe

For the filling: Pour boiling water over blue poppy seeds to cover and soak overnight. Drain well. Grind finely using the finest blade of meat grinder, a special poppy seed grinder, or a coffee grinder. Cream butter and honey, then add heavy cream, walnuts, raisins, grated orange zest, and the ground poppy seeds. Chill before using. For the dough: Cream butter and sugar, then beat in egg. Sift flour with baking powder and salt. Stir half the flour mix into the creamed mixture. Beat in orange juice, orange zest, and vanilla, then beat in the remaining flour mixture. Chill the dough until firm. Preheat the oven to 350°F. Roll the dough out slightly more than 1/4 inch thick. Reroll the dough scraps if desired. Cut into 3-inch rounds, dot each with a teaspoonful of poppy seed filling, and fold up the edges on three sides to form open triangles. Place on baking sheets and bake until delicately browned, about 15 to 20 minutes.