The Reluctant Balebusta Strikes Again!
Unlike my friend Hilary whose culinary creations are blog-worthy, my efforts in the kitchen are experimental at best. And there is NOTHING photogenic about my exertions.
The good news is that although they looked strange, misshapen, and just plain odd, my hamantaschen tasted yummy.
Let’s face it — I’m not so skilled in the kitchen. My housekeeping skills are poor. I’ve not a creative bone in my body. And I will never be accused of having an artistic eye in the interior decorating department. I don’t do PTO. Will never be a soccer mom (of course, having uncoordinated Jewish genes pretty much guaranteed that!). And I pack the same thing for kids’ lunches every day.
BUT.
The kidlets had a ball making shalach manos baskets last night for their Religious School teachers.
I can’t guarentee how they’ll look but I can promise you that they will taste delicious. From our home to yours:
Hamantaschen
Dough
4 cups sifted all-purpose flour
4 tsp baking powder
1 tsp salt
1 cup butter
1 cup granuated sugar
1 cup brown sugar
2 eggs
4 TBSP milk
2 tsp vanilla extract
Mix the flour, baking powder, and salt. Cream the butter and sugar together. Add the eggs. Add the dry ingredients alternately with the milk. Add the vanilla. Roll out the dough (approximately 1/4″ thick) and cut into rounds. (A flour-rimmed drinking glass makes a great cookie-cutter!) Fill the cookies; pinch up the sides to form a triangle. Bake at 375 F until brown, about 10-15 minutes.
Filling
There are many ready-made pastry and cake fillings available! Prune, apricot, cherry, almond, and poppyseed are traditional, but feel free to experiment with chocolate, mango, or anything else that sounds good!
*recipe courtesy of MomGiraffe
It’s a party all week here and over at Ima’s Bimah.
Frume Sarah is Shabbos-observant -- in a Reform way, that is. Please note that from Friday afternoons until one hour after sundown on Saturday evenings, Frume Sarah will be unavailable, in observance of the Jewish Sabbath.
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Thank you for your understanding...and gut Shabbos!!! 
Frume Sarah's World 
I’m trying a new hamantaschen recipe this year as my ones from last year were just okay. Can’t wait to see pics of yours!
I am so glad you posted this…the recipe i tried last night with my nieces did not taste very good!
If I said to you, poppyseed filling covered in dulce de lecce with a chocolate top, would you call me a heretic?
good for you! my mom baked so many that i haven’t baked a one this year…
my favorite hamantashen “hack” — one year we put sprinkles into the filling, which looked really cool. by accident, we spilled the sprinkles onto the table and then rolled out the dough on top of them sprinkles. voila, sprinkly hamantashen! it looked so cool that i’ve done it on purpose since…
Hilary — um…there is no way I would publish the pix. Heck, they looked so ridiculous that I didn’t even take any. On second thought, maybe I’ll photograph today’s batch just to prove how awful they look…
Keara — good luck. My mom has been using this failproof recipe forever. Only the good taste is guaranteed. Final execution is up to the baker!
Liesl — I’d say that you are very trend-forward in your baking.
Phyl — LOVE that hack. Will try it with the kids tonight 🙂
Thanks for the recipe. I like to try a new one every year, so I think I’ll try yours this year.
BTW — if you DO try MomGiraffe’s recipe, let me know how it turned out. She’ll be tickled to know that “her” hamantaschen are being enjoyed by so many 🙂