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"  If you happened to pass by a bakery (particularly in New York) and see some tasty triangle-shaped stuffed cookies, read the New York Times dining and wine section on Wednesday, or look at a Jewish calendar, you&amp;#039;d know that the Jewish holiday of Purim is today. These cookies are delicious and so much fun to make with kids to celebrate. We have a terrific, basic recipe for hamantaschen that anyone could turn into a family tradition. The triangular cookies symbolize the three-cornered hat Haman wore (the &amp;quot;bad guy&amp;quot; who wanted to kill all the Jews in the story of Purim). The prune filling is traditional as is poppy seed, and any type of fruit preserves like apricot, raspberry, or strawberry. From Good Housekeeping Great Baking  Prep 1 hour plus chilling Bake 12 minutes per batch 2 c. all-purpose flour 3/4 tsp. baking powder 1/8 tsp. salt 1 lemon 1/2 c. butter or margarine (1 stick), softened 2/3 c. granulated sugar 1 lg. egg 1 lg. egg yolk 1 tsp. vanilla extract 1 1/2 c. prune butter (Lekvar) 4 tsp. packed light brown sugar  On sheet of waxed paper, stir together flour, baking powder, and salt. From lemon, grate 1 teaspoon peel and squeeze 1 teaspoon juice. In large bowl, with mixer at medium speed, beat butter until creamy. Beat in granulated sugar until light and fluffy. Beat in egg, egg yolk, vanilla, and 1/2 teaspoon lemon peel until well combined. Reduce speed to low and beat in flour mixture until well combined. Divide dough in half. Wrap each half in waxed paper and refrigerate several hours or overnight. Preheat oven to 375 degrees F. Line 2 large cookie sheets with foil. In small bowl, stir together prune butter, brown sugar, lemon juice, and remaining 1/2 teaspoon lemon peel. Keeping remaining dough refrigerated, on lightly floured surface, with floured rolling pin, roll dough 1/8 inch thick. With 2 1/2-inch round biscuit cutter*, cut 20 rounds; reserve trimmings. Spoon 1 teaspoon of prune mixture into center of each round. To make triangular pocket, fold 2 &amp;quot;sides&amp;quot; up and pinch corners to seal. Fold third side up to meet folded sides and pinch corner to seal (leave small opening in center). Place 1 inch apart on prepared cookie sheets. Bake 1 sheet at a time 12 minutes, or until pastries are lightly browned. Cool 1 minute on cookie sheet on wire rack. With wide spatula, transfer to wire rack to cool completely. Repeat with remaining dough, trimmings, and filling. Makes about 3 1/2 dozen cookies.   *Miriam Arond, director of the Good Housekeeping Research Institute (GHRI), loves a friend&amp;#039;s version of a recipe from A Treasury of Jewish Holiday Baking. Her favorite filling by far is apricot preserves.  Sharon Franke swears by all the recipes in The Molly Goldberg Cookbook, for comforting, traditional Jewish fare, including hamantaschen. That recipe uses a delicious, homemade poppy seed filling. MMMM! Want to see how and where we test all of our recipes? Come visit us and take a tour of GHRI.   Give the cookies a try and tell us what you think! Happy Purim! "^^<http://www.w3.org/2001/XMLSchema#string>
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