It’s a sign of the times, I suppose, that my mother found a recipe for hamantaschen on a cupcake blog. What’s not cupcake-centric these days, in the world of food?

At least there’s no bacon in these.

The Hamantaschen is not a close relation to the cupcake (though there is a sort of odd recipe for a Hamantaschen-topped cupcake on the same blog). Instead, the Hamantaschen is a cookie/pastry made for the Jewish holiday of Purim.

Purim is a blast. Some call it the Jewish Halloween. I recall it fondly as one of the few times in childhood I truly shined — dressed up as Queen Esther for the Purim carnival parade when I was about 6. As with all Jewish holidays, this one is about suffering — and it’s celebrated with food.

You can read about it here.

Or just make some Hamantaschen. The traditional fillings are prune, apricot and poppy — none of which excited the gaggle of kids (except Annabelle, who requested apricot) I was charged with entertaining one day last week during Spring Break. So I broke out some chocolate peanut butter. Not bad. The New York Times also had a piece last week about non-traditional Hamantaschen fillings.

Marzipan Hamantaschen?! Like I said, I love Purim.

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