March 7^th 2011By admin

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.

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).

January 31^st 2010By Jay Eidelman

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.

March 2^nd 2012By Shoshana Ohriner

March 7^th 2011By joyofkosher

February 14^th 2011By Galiah Morgenstern

February 19^th 2013By Paula Shoyer

March 7^th 2011By admin

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

February 14^th 2011By maxine

The trick to hamentaschen is not to overfill and to be sure to pinch the corners really well so they don't open.

February 8^th 2011By sbersson

The orange essence in this version of Hamantashen is what makes them the best.

March 13^th 2011By admin

March 11^th 2011By Shoshana Ohriner

This is a recipe for gluten free hamantashen, I have had so many requests for this and so I hope you find these useful.

February 8^th 2011By Tamar Genger MA, RD

I got this a few years ago from a friend who said they usually work well and they do.

February 27^th 2012By Tamar Genger MA, RD

I wanted to try some new hamantashen dough recipes and really changed it up with these dark chocolate versions.

March 4^th 2011By Kelly Rae

Sweet, Delicious and flavoured with Cardamom!

March 7^th 2011By admin

February 28^th 2011By Shoshana Ohriner

The tart cranberry pairs nicely with the sweetness of the cookie and the white chocolate adds a bit of creamy richness. I prefer mixing the white chocolate chips into the filling while it is hot so they melt, but they can also be added after it has cooled so that they stay whole.