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Photo of: Hamantashen II

Hamantashen II

Submitted by: Stu Kinzler
Filled cookie dough. 

Hamantashen

Submitted by: Sandi
Home Town: Leawood, Kansas, USA
These are the easiest hamantashen I've ever made! They are a bit sweet, roll out easily and are consumed quickly! My kids don't want to give them to their friends! Traditional fillings are prune and poppy seed. You can use any canned pie filling, whole fruit jelly, chocolate chips, or any type filling your family likes! Be creative with these- we put mini chocolate chips in the dough! 

Sugar Zwieback

Submitted by: Maria
A German, twice-baked cookie with a crisp sugar crust. 

Photo of: Easy Hamantaschen

Easy Hamantaschen

Submitted by: Sharon
A favorite treat for the Purim holiday! It has always worked better for me if I cover the dough and refrigerate overnight. 

Photo of: Rugelach

Rugelach

Submitted by: Jackie
I have many rugelach recipes, but this is truly the best I have ever made. 

Rugelach II

Submitted by: Marge
Apricot jam/preserves may melt onto baking sheets if spread too thick. Transfer to another sheet to prevent burning or double pan for last half of baking. 

Photo of: Prune and Raisin Filled Cookies

Prune and Raisin Filled Cookies

Submitted by: Lucy Hurlbut
This is a prune and raisin filled cookie with chopped walnuts added if desired. The cookies are made into loaves approx. 3 1/2 to 4 inches wide and 8 to 10 inches long. After baking the loaves are cut into slices crosswise approx. 1 inch wide. Cookies are glazed on top and decorated with colored sprinkles. Prepare the fruit filling the night before baking. 

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Photo of: Italian Ties

Italian Ties

Submitted by: anonymous
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