It’s hard to believe that it’s already been a year since last Purim, but a series of invitations to Saturday night parties to celebrate the holiday inspired me to bake hamentaschen again!
I used the same recipe as last year, but in my efforts not to eat processed foods in 2013, I made my own blueberry filling.
Ingredients:
2 tbs corn starch
1/2 cup sugar
1/2 tsp cinnamon
1/2 cup water
1 pint blueberries
1 tsp lemon juice
Mix the dry ingredients together. Add water and bring to a boil in a saucepan. Add the blueberries, reduce heat, and stir for 5 minutes or until the filling has achieved a gelled consistency. Remove from flame and stir in lemon juice.
Make while the dough is chilling and let cool before assembling the cookies.
