Purim will be here in a few days and I have had numerous request for my Hamanaschen recipe. Rather than refer you to search the archives of my blog, I am posting the entry again. No searching necessary will give you no excuses for not trying this classic recipe.
If you are not in the mood to make them, stop by the bakery and pick up a few.
Purim is the springtime Jewish festival celebrating the Jews freedom from persecution. King Ahashuerus was almost tricked by his advisor Haman to annihilate the Jews of Persia. Esther, who became his new queen and her uncle Mordecai, the new advisor, helped the King save their people. Haman and his followers were sent to the gallows. The tradition of making hamantaschen has continued throughout Jewish history and they are meant to be shared with family and friends. They are called shalach mones, which is the Yiddish expression for the giving or sharing of food. Shaped into triangles to signify the hat of Haman, these little cakes or cookies can be stuffed with a poppy seed, prune or fruit filling. I add orange juice for the steaming of the dried prunes and raisins, a touch of cinnamon, and of course vanilla.
My granddaughters, Sammijo, Lilli and Chloe, always remind me when the holiday is coming. I love that they continue the family heritage of their great-grandmother Margaret and me, using the family recipe to bake their hamantaschen at home. They fill them with Sarabeth's Peach-Apricot Spreadable Fruit.