While I say this every year, I’m always surprised (and given that you’re only a year or two older than me, feeling ancient), at how big your kids are now.
As per my lovely wife:
OK…here’s the Hamentashen recipe we use:
1 cup sugar
1/3 cup oil
1/3 cup shortening
3 eggs
1/2 cup orange juice
4 cups flour
3 tsps baking powder
1 tsp. salt
1 egg, beaten
2 lbs. mohn filling (though I use lemon, prune, cherry…whatever tempts your palate!)
[ed note: mohn = poppy]
Cream sugar, oil, and shortening. Add eggs and juice and mix well. Blend with dry ingredients and roll into a ball. Divide into 4 parts. Roll out each piece very thin (approx. 1/8 inich) on a floured board. With the rim of a cup or glass, cut into the dough to make circles. Place 1/2 to 2/3 teaspoon of filling in middle of each circle.
To shape into triangles, lift up right and left sides, leaving bottom side down, and bring both sides to meet at center, above the filling. Lift bottom side up center, above the filling. Lift bottom side up to center to meet other two sides.
Preheat oven to 350 degrees.
Brush dough with beaten egg before baking. Place on greased cookie sheet.
Bake at 350 degrees for approximately 20 minutes.
Yields approx. 4 dozen Hamantashen,
(YUM!)
Zev Steinhardt
EDIT: Lisa wanted me to advise that the recipe isn’t her original one. She got it from somewhere else (a bank calendar, of all places).
Is this something sold specifically as a filling for pastry? or do you have to buy the poppyseeds plain and do something to them?
On the other fillings, do you use jam? pie filling? I wonder how lemon curd would do for filling… I do have a recipe for an apricot linzer tort that involves cooking the apricots with juice and sugar and then pureeing them; that should work well.
and would I go directly to hell if I made these for my brother and his family when they come to visit me for Easter this weekend?
Jam and pie filling are both popular fillings, and of course you can doctor them as necessary with lemon juice, citrus rind, etc. IME, poppy seed filling is bought canned, although I’m sure that back in the day, it was made from scratch. Poppy and prune fillings are the most traditional, and both are very love-it-or-hate-it, but nowadays, raspberry and apricot are probably the most common. You can make whatever flavor you like, though, and I’ve certainly received my share of chocolate-filled ones.
Ok, so I have now whipped up a half-batch of these, filled with mincemeat, and they are perfect. I have been looking for the perfect shell, something sweet but firm, that did not spread, and it is perfect. It is a bad idea to eat 2 dozen cookies at once, so I need to make up some gift trays. I’ll post my pix when I can. Thankyou Zev!
I am at work and my web browser will not allow me to look at your family pictures “due to the rating of its content (nudity)” :eek: . I knew you were MODERN Orthodox, but… 
I just hope the kippot stayed on.
What the…???
Zev Steinhardt
On Edit: I don’t know what to tell you. I have my account listed as “safe” and I guarantee you there is no nudity at all in any of the pics.
Two more things I had never heard of before: Hamantaschen and Purim. Somehow I missed the other threads. Glad it was a good time.
I am sure there is not and didn’t mean to imply otherwise… I just was amused at (yet another) example of the lameness of my employer’s blocking program. Have an easy fast and a festive Purim!
Thank you, Mama Zappa. I don’t think I have *ever * seen a food product before that was labelled, “A Product of Brooklyn, New York”. 
All of them I’ve ever had taste like biscuit dough with jam inside. But then, I don’t like gefilte fish, either.
Ditto. I don’t think Zev knows me from anyone, but my husband and I were talking about Purim last night, and all I could think was “I need to check the Dope and see if Zev has posted the hamentaschen thread this year!”.
This is truly one of my very favorite threads ever on any board.
I look forward to your Hamantaschen photos every year, and I finally remembered to jot down the recipe so I can try it on my own. They’re so delicious!
[sub]Would it be terrible of me to make a whole bunch to take to my future in-laws’ Orthodox Easter (Pascha) dinner next month? Poppy seeds are prevalent in Pascha baking, so I figured it’d fit in with the other goodies.[/sub]
So Zev how did your Purim go? What kind of carnival does your synagogue have? Do you see any interesting or daring costumes?
Purim was good, thanks. Because Purim fell on a Friday, it was a bit rushed (what with getting ready for Shabbos). We didn’t have any Purim carnivals, I’m afraid. Saw some interesting costumes, but nothing daring.
Zev Steinhardt