12 March 2011


It's nearly that time of year again! Okay, so it's Purim next week, but AK and her family decided to have the yearly make-a-lot-of-hamantashen party today, since two of us are going back to college [why are college spring breaks so badly timed?!] This year, there were a ton of little kids, and I taught two of them how to make hamantashen dough, which was really fun actually. One of the kids said she likes cooking, which makes me feel all happy inside.
We made hamantashen with apricot, raspberry, and strawberry jam, and we also had some with chocolate chips. I think that next year I want to make some peanut butter hamantashen, just to try it out (and perhaps make a hamantashen within a hamantashen within a hamantashen... just because today someone made a chocolate chip haman).
I'm not sure how many we made, but we started around 1pm and all the baking was done around 3:30pm.
This is (at least) half of what we ended up with.
I'm not sure that I should write out the recipe because it's AK's family recipe, and not mine, but I have to say that there is a LOT of sugar, oil, and butter in a batch of hamantashen. There is also a secret ingredient, which, after baking, is barely detectable. However, it adds a really fresh, zingy dimension to the cookie, so it doesn't taste purely buttery.

One thing is for certain: SHOPRITE HAMANTASHEN PALE IN COMPARISON!!! The meagre jam in those are too sticky, the dough is crumbly and tasteless, and they're also not as cooly shaped as these ones. Today, I personally prefer hamantashen a bit toasted/brownish, but the normal-baked ones are great too. I'm not Jewish but I'm really glad I get to have the chance to make different cultural desserts!!

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