Purim is one of those holidays I remember from when I was a little guy, I think most of us remember making hamantaschen either at Sunday school or just with our moms. In my case, it was Aunt Bea who inspired me to become a baker, she always had the best cookies and cakes ready to serve. I made my first hamantaschen with Aunt Bea and Grandma Ida.
Over the years, I have tried many different recipes for the beloved triangular sweet filled delicacy with mixed results and reviews. The key is to make a dough that does not move during the baking process, so the pocket stays intact and the filling stays inside. I have used butter, margarine, oil, and shortening to make the dough and the one I have had the most consistent results with is, by far........shortening. I use the Crisco (invented by a Jew) with the butter flavor. Shortening prevents gluten development in the flour, allowing the dough to be re-rolled as many times as needed without getting tough. This results in soft, delicious pockets of joy.
If you want the recipe all you have to do is ask nicely. If you don't want the mess, then order them on my website for all to enjoy. Chag Purim Sameach!!