Hamentaschen

Should anyone happen to visit Manhattan, stop by for a cuppa and hamentaschen. ❋ Unknown (2008)

So glad to know that I am not the only one whose hamentaschen fall apart– one tip: if you chill them for 15 min after forming and before baking, it helps. ❋ Unknown (2008)

I made a batch using a recipe from a friend that – after almost a decade of searching for THE recipe – has got to be the BEST hamentaschen recipe I have ever tried – almost foolproof. ❋ Unknown (2008)

So I had to make another batch – hence the blueberry hamentaschen. ❋ Unknown (2008)

I made the greatest hamentaschen ever about 10 years ago and never saved the recipe and have been searching ever since. ❋ Unknown (2008)

After years of experimentation, I found the perfect hamentaschen dough recipe in California Kosher the one without the orange juice. ❋ Unknown (2008)

Maybe 1/3 of my hamentaschen stayed somewhat true to their pre-baked form… But they do taste good! ❋ Unknown (2007)

(Nothing against the great American Oatmeal Cookie, straight off the Quaker Oats box, which I adore, the rugulah, the hamentaschen, the tablet of shortbread ......) ❋ Lindy (2005)

I made hamentaschen for the first time when I was living in London. ❋ Unknown (2007)

I do have to say that I have always enjoyed those big, firm hard New York hamentaschen with that great buttery dough, but these were so cute. ❋ Unknown (2007)

I'd met them in the elevator during Purim, they gave me a hamentaschen and asked me what floor I worked on and could they come visit every holiday. ❋ Unknown (2003)

Oranges, nuts, apricots and hamentaschen, a Jewish holiday pastry, were offered as snacks. ❋ < (2010)

Shoyer, the owner of Paula's Parisian Pastries Cooking School in the Washington D.C., area, spends more than 300 pages modernizing Jewish classics such as babka, honey cake and hamentaschen and creating kosher versions of today's trendiest desserts - favorites like red velvet cupcakes. ❋ Unknown (2010)