I use my mother’s recipe which calls for oil rather than butter in the dough. If one keeps kosher, this allows the hamantaschen to be eaten with either meat or dairy meals. I haven’t had issues with misshapen hamantaschen which could be a function of using oil rather than butter. The cookies are especially good fresh out of the oven when they’re at their crunchiest.

For me it’s all about the filling. I make a not so traditional prune lekvar filling which includes prunes, raisins, a whole orange with the peel, and a cored, unpeeled apple. The citrus really makes the flavor pop, and it’s thick enough that it doesn’t run or boil when baked. The lekvar is done in the food processor, so it’s a snap to make. I’m intrigued by the apricot filling recipe (especially the addition of breadcrumbs) and plan to give it a try.

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