Hamantaschen are often almost inedible. People give each other gifts of food on Purim (which starts Saturday at sundown) and this traditional cookie is often made for sturdiness rather than tastiness. Not in my house. I could not let an opportunity like this pass by! My hamentaschen are made with butter (though you could use maragrine I suppose) and filled with yummy jams. They are delicious and defiantely worth eating.

My appologies for missing the holiday on this one- I meant to post this a few days ago!

Hamentaschen

(adapted from Solo Foods)

2 3/4 flour

1/2 cup sugar

1 Tbs baking powder

1/2 tsp salt

1 cup butter, room temperature

2 eggs, beaten

1 Tbs milk

1 Tsp vanilla extract

fillings of your choice (I used Apricot/raspberry jam, Nutella, and new this year- peanut butter and mini chocolate chips)

1 egg beaten with 1 Tbs water for brushing

Put flour, sugar baking powder and salt in bowl of mixer. Add butter and blend until coarse crumbs form. Add milk, beaten eggs and vanilla and mix until it comes together. Divide into two parts and wrap in plastic. Refrigerate for about 1 hour.

Let dough warm a bit then roll out with plenty of flour (mine was pretty sticky this year). Cut out circles (about 3 inches is good), fill with a dollop of filling (jam, nut butters, chocolate, etc) and bring sides up and pinch into a three corner shape. Brush with egg wash and refigerate for about 15 mintues.

Bake at 350F for 20-24 minutes.

Holy Cow! It just doesn’t stop! We have almost 2 feet of snow and it is amazing! Needless to say this has become a baking day. First up is chocolate chip cookies to thank the neighbor who helped me finish snowblowing my driveway and for the wonderful neighbor’s son who shoveled the berm at the end of the driveway after the plow came! These are my favorite cookie, crispy and just the right amount of chocolate.

Chocolate Chip Cookies

(adapted from The King Arthur Flour Cookie Companion)

2 sticks butter

1 cup brown sugar

1/2 cup granulated sugar

2 tsp vanilla

3/4 tsp salt

1 Tbs cider vinegar

1 large egg

1 tsp baking soda

2 cups AP flour (I used half white whole wheat)

12 oz bag of chocolate chips

Preheat oven to 350F. Line cookie sheets with parchment. In a large mixer, cream butter, sugars, vanilla, salt and vinegar. Add the egg. Combine the flour with the baking soda and then add to the creamed mixture. Stir until blended. Add the chips and stir in by hand. Drop by spoonful onto sheets and bake 12-14minutes. Cool on a wire rack (if you can wait that long!)

Every year during the holidays mint chips show up in the store. This year I totally forgot about them until a few days ago. This recipe is one of my favorites, made sweeter by the fact that we make them only in the winter! They are great with a mug of hot milk or hot chocolate.

Chocolate Mint Chocolate Chip Cookies

2 1/4 cup flour (use some white whole wheat!)

1/2 cup cocoa

1 tsp baking soda

1/2 tsp salt

1 cup butter (2 sticks) softened

1 cup brown sugar, packed

3/4 cup granulated sugar

1 tsp vanilla

2 eggs

2 cups mint + chocolate chips

Preheat oven to 375F. Line baking sheet with parchment.

Mix flour, cocoa, baking soda and salt in a small bowl. In a mixer cream the butter, sugars and vanilla. Add eggs and blend. Gradually add in flour mixture. Remove from mixer and stir in chips.

Drop by spoonful onto baking sheet. Bake for 8-10 minutes, cool on racks. Enjoy!