Poppy seeds get every where. Flour dusts the counter tops and I somehow managed to get apricot jam in my hair. But the buttery fruit and vanilla scent coming from the oven is worth it. Many years growing up, my family celebrated the holiday of Purim by baking hamentashen. It’s a little tricky to learn the pronunciation, and it can make a mess of your kitchen, but they are delicious and fantastically versatile. I think next year, I’ll try a nutella filling. What do you think?

As tradition has it, these jam and nut filled gems are meant to resemble Haman’s hat, or ears, depending on who you ask. Either way, they’re a fun way to celebrate! So, here’s the family recipe. Double the batch and have plenty to share! They make a great goody basket to show the love of Jesus to your Jewish friends, or to educate your Gentile friends about Jewish culture and the need for love and restoration from the Church to Jewish people. This is such a fun and easy way to make a difference!

Ziegler Family Hamentashen (from Bubbe Dorothy Ziegler)

4 eggs

1 cup sugar

1 tsp salt

zest of one lemon

1/2 juice from lemon

1 cup oil

1 tsp baking soda

3 tsp baking powder

4-5 cups flour (use just enough to make soft dough)

Beat eggs very well. Mix sugar and salt and add gradually to eggs. Add lemon and oil. Add enough flour to make soft dough which can be kneaded. Knead until smooth. Roll dough on lightly floured board. Cut into 2-3 inch circles with cookie cutter. Place 3/4 tsp filling on the center of each circle. Fold edges into the center to make three corners, and pinch the corners together, forming a triangle. Bake at 350°F for 30 minutes or until lightly browned.

For filling you may use the traditional recipe below, any flavor of jelly or jam, or come up with your own creative filling!

Raisin & Nut filling

1 lb. raisins

1 cup honey

3/4 lb. walnuts or pecans

1/2 cup sugar

1/2 tsp vanilla

A little water to blend

Grind nuts & raisins together. Add remaining ingredients and blend with a little water.