by Eddy Robey M.A.

  It is time for fun and fantasy and deliverance. We can shed those long scarves, which we have worn around our necks like nooses, and array ourselves as kings and queens. The world is ready to celebrate the Vernal Equinox, and we are commanded to our own giddy revelry in honor of freedom.
I have a lovely dress from India, with swishing skirts and beads, just the thing for a little kitchen maid to play princess. Of course, I will be back in my apron soon, but for Purim, I shall rise from my lowly position as did Esther, and join the court festivities.
May all of you enjoy schnapps, sweets, and silliness.
Happy Springtime.
2 cups Flour
1/2 cup Powdered Sugar, plus more for rolling the dough
2/3 cup Butter
1/3-1/2 cup Sour Cream
1 cup of Pastry Filling
Mix the Flour and Powdered Sugar.
Cut in the Butter. This is most easily done by pulsing in the bowl of your food processor, but if you don't have one, use two knives, and keep working with them until the mixture resembles cornmeal.
Add 1/3 cup Sour Cream and mix until the dough holds together in a ball. Depending on the humidity, you may need to use a tiny bit more, but do remember that this is a firm dough.
Divide the dough into 4 portions, roll each into a ball, and encase in plastic wrap.
Put them in the refrigerator for at least an hour.
When you are ready to roll the dough, dust the board and rolling pin thoroughly with Powdered Sugar, adding more as needed to prevent sticking. Roll to a bit less than an eighth of an inch in thickness, and cut into small rounds.
Place a teaspoon of filling at the center of each round and pinch the circles into a triangle shape.
Place on a lightly oiled cookie sheet and bake for about 10 minutes at 350 degrees.
Remove the Hamantaschen from the cookie sheet, with a spatula (These are not the jawbreaker Hamantaschen you get in bakeries, and are fragile) and allow to cool completely on waxed paper before serving.
DO NOT offer anyone a bite right from the oven. The filling will be hot enough to cause burns.
P.S.- My favorite filling is made by soaking 1 cup dried Apricots in Brandy to cover, pureeing them in the blender, then stirring in 1/4 cup each Sugar and ground toasted Walnuts.
  Copyright 2002 Eddy Robey
Excerpts from It's Not Just Chicken Soup.
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