seeds in a blender, coffee grinder or with
mortar and pestle until most of the seeds
are broken up. (Seeds can be used whole but
the texture and flavor will not be as fine
or rich.) Set aside.
In a medium
bowl at medium speed, cream butter with
sugar, then mix in egg yolks and vanilla.
Add flour, baking powder and mix will until
combined and crumbly. Firmly press the
crumbs into greased 9-inch-square baking
pan. Set aside.
In a clean
bowl with clean beaters, beat egg whites
with the cream of tartar until frothy.
Gradually add brown sugar until stiff peaks
form, then fold in the poppy seeds. Evenly
spread the meringue mixture over the dough
in the pan.
Bake in a
preheated 350-degree oven for 30 minutes, or
until the top is set and very lightly
browned. Cool completely in pan on a wire
rack. When cool, cut into 4 large squares,
then diagonally cut each square into 4
triangles (to resemble hamantaschen).