Boo, Haman!

purim1.jpgTonight we celebrate Purim – Esther’s story. When I set the school schedule in the middle of the summer, I didn’t think to look up the official Purim dates, just put our week to talk about it at around the same time as last year. Thus we are a week & a half off, but who cares! With a little girl in the house with a middle name Esther, we must at least mention Purim, even if late.

This year, we are celebrating by watching “One Night With the King” tonight. I’ve heard great things about it – looking forward to seeing it!

Last year we had a party at the cousin’s house, complete with Hamentashen (Haman Hats). Valerie gave me a yummy recipe for them. I’ve done too much baking this week in the name of “the kids”, so I’ll probably pass this year on these, but here’s the recipe…

2/3 cup butter
1/2 cup sugar
1 egg
1/4 cup orange juice (the smooth kind not pulpy)
1 cup white flour
1 cup wheat flour (no substitutions for correct texture)
2 tsp. baking powder
Various preserves, fruit butters, &/or pie fillings

Blend butter & sugar thoroughly. Add the egg & blend thoroughly. Add OJ &
blend thoroughly. Add flour, 1/2 cup at a time, alternating white & wheat,
blending thoroughly between each. Add the baking powder with the last half cup of flour. Refrigerate batter overnight or at least a few hours. Roll as thin as you can without getting holes in the batter (roll it between two sheets of wax paper lightly dusted with flour for best results). Cut out 3 or 4 inch circles. Put a dollop of filling in the middle of each circle. Fold up the sides to make a triangle, overlapping the sides as much as possible so only a little filling shows through the middle. Squeeze the corners firmly, so they don’t come undone while baking. Bake at 350 degrees for about 15-20 minutes, until golden brown before the filling boils over!

Traditional fillings are poppy seed & prune, but apricot is my favorite. Apple
butter, pineapple preserves & cherry pie filling all work quite well. I usually
use Pathmark grocery brand fruit preserves, & of course the traditional Simon
Fischer brand prune lekvar.

The number of cookies this recipe makes depends on the size of your cutting tool & the thickness you roll. I use a 4-1/4 inch cutting tool & roll to a medium thickness, & I get 20-24 cookies out of this recipe.

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