March 7^th 2011By admin

January 29^th 2013By Felisa Billet

February 26^th 2012By Hadassah Sabo Milner

March 7^th 2011By admin

These Hamentashen can be whipped up in 3 minutes using cake mix and it makes a perfect project for your kids.

February 8^th 2011By Tamar Genger MA, RD

This dough is wonderful as a plain cookie, which is why it also works beautifully for Hamantashen and even rugelach.

March 7^th 2011By joyofkosher

They're not called famous hamentashen for nothing! Make this recipe your own and you will be revered (just like Queen Esther).

February 24^th 2012By Miriam Pascal

February 25^th 2011By Tamar Genger MA, RD

These came out amazing with White Whole Wheat flour, if you using regular whole wheat they will be a little darker.

February 28^th 2011By wheatgirl

For best flavor and texture, ground poppy seeds are a must. You will find the mixture in finer spice stores and European markets or order it from places like www.TheSpiceHouse.com online. Or, get a poppy seed grinder and grind the poppy seeds yourself. Just soaking poppy seeds does not soften them enough nor does a food processor or coffee mill do an adequate job. IF you cannot find a grinder nor ground poppy seeds, then 'doctor' up store-bought poppy seed filling with ground raisins, grated apple, some jam, a bit of honey and it will still be quite exceptional.

September 11^th 2012By Felisa Billet

Enjoy the traditional Jewish hamantashen filling, poppyseed.

March 2^nd 2012By Shoshana Ohriner

March 1^st 2012By Melissa Kaye Apter

March 7^th 2011By joyofkosher

February 29^th 2012By Tina Wasserman

March 2^nd 2012By Shoshana Ohriner

February 14^th 2011By Galiah Morgenstern

February 19^th 2013By Paula Shoyer

February 14^th 2013By Felisa Billet

February 28^th 2011By Tamar Genger MA, RD

March 7^th 2011By admin

This sweet, pareve Purim hamentashen dough works well with all types of fillings.