Today, March 10, 2009, is the 20th anniversary of my parents and I moving into the house they still live in, in the Meyerland neighborhood of Houston, Texas. If you are unfamiliar, the residents of the Big M, fondly referred to as “the land that time forgot”, are primarily Jewish. Growing up on a street that filled up with cars for all important Jewish holidays and was relatively empty on Christmas and Easter, really had it’s perks. Among them, the opportunity to learn about and try all the fab Jewish food.
Here I am in my younger, more stylish days, cruzing down the front walk in my sweet ride and cool shades.

Naturally, it seemed fitting to celebrate our 20th house anniversary with some awesome Jewish food. Since today is also the holiday, Purim, hamantashen fit the bill.
Purim celebrates the deliverance of the Hebrew people from the Persian Empire, specifically, Purim villian Haman, and his plot to toast their buns, as recorded in the Book of Ester. Because there’s food with everything that is well and good with the world, Purim has a traditional cookie, Hamantashen: a fruit filled triangle of goodness.
Texas Traffic Jam Hamantashen
35 min | 20 min prep
SERVES 9 , 18 cookies
* 1 1/2 cups all-purpose flour
* 1 teaspoon baking powder
* 1/4 teaspoon salt
* 1/8 lb butter or margarine
* 1/2 cup sugar
* 1/2 large egg
* 1/4 cup orange juice
* 1/2 teaspoon vanilla extract
* 1/2 teaspoon almond extract
* Your favorite jam or jelly. I used Texas Traffic Jam
1. Place rack in upper third of oven. Preheat to 350°F Line baking sheets with parchment paper, or grease them.
2. Sift flour, baking powder and salt.
3. In a mixing bowl with electric mixer, cream butter and sugar until light and fluffy, about 2 minutes.
4. Add egg and mix 1 minute.
5. Mix in orange juice, vanilla and almond extracts.
6. Add flour mixture and mix until incorporated. Shape into a flat disk, wrap in plastic and refrigerate until firm enough to roll out, at least 15 minutes. (Dough can be refrigerated up to 2 days.).

7. Divide the dough in half; it will be very sticky.
8. Cover 1 portion with plastic wrap and refrigerate. Place the other half on a well-floured surface. When you think it’s floured enough, flour it more. Roll it out with a well floured rolling pin.
9. Use a 3-inch circle cookie cutter or biscuit cutter, cut circles.
10. Using a floured spatula, pick up circles and place on prepared baking sheets.
11. Spoon 1 1/2 teaspoons filling in the center of each circle. Press three edges together to make a triangle, leaving an opening in the center with the filling showing.

12. Place 1 1/2 inches apart on baking sheets.
13. Repeat with remaining dough, rerolling scraps and cutting out as many circles as possible.
14. Bake for 15-18 minutes, or until golden on the bottom. If baking more than one sheet in the oven at a time, rotate baking sheet positions after 7 minutes.
15. Cool 5 minutes and remove to racks to finish cooling.
16. May be stored, airtight, for several days.
