Grinding Poppy Seed for Hamentashen

Almost every recipe for poppy seed filling I've ever seen calls for
grinding the poppy seed first.  I've tried coffee grinder (they went
right through unprocessed), mortar and pestle (they jumped out of the
mortar when I tried to crush them) and food processor/blender (they
took on a static charge and attached themselves, whole, to the sides
of the container.

Is it really necessary to grind them?  Does it make a difference in
the texture of the filling?  Does it change the flavor of the finished
filling?  Is there some way to grind them that actually works?

HELP!

maxine in ri

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