Hamantaschen happen. And they start right about now.
If you are not a huge fan, you have not tried enough recipes. They vary.
I am extremely picky about hamantaschen, and have long championed a single type.
This has not lessened my curiosity and appreciation of the hamantasch as an art form, however. Below, I outline the major categories responsible for the infinite variety:
• Texture: soft vs. crunchy (or as I see it, cake-y vs. cookie-y).
• Fat: solid vs. liquid (butter, margarine, and the dreaded Crisco vs. oil, oil, oil).
• Leavening: yes or no (baking powder, soda or yeast vs. zero).
• Filling: traditional vs. whimsical
(the kind I like vs. the kind I put up with for the sake of wider participation).
• Taste: my mother-in-law’s vs. everyone else’s (icky vs. divine). Continue reading


























