They turned out so cute! Everyone loved them. And the microwaving worked perfectly. Emily, you're too funny. That's why I had to do this, or I'd have eaten all the scraps too! As it was, I pigged out on way to many treats at the school parties today and now I feel sick :-P Khandi, I wanted to put red and pink m&m's in them, but worried about allergies. Thanks for the advice, as usual. Nancy

Here is our favorite hamentaschen recipe. Lowspark, make these without fear; they do not spread. Believe me; I'm not very good with dough, and even I can make these look perfect. The two Purims we lived in Israel, I didn't have a rolling pin, so I used a Coke bottle -- even that worked. It's a cookie type, not yeast dough. Delicious and foolproof, I promise. My favorite filling is almond. My friend and I make them together every year -- we always double the recipe. We made them Monday night; almond, prune, apricot, and poppy, as always. My share (that my family doesn't snarf first) will go into shalach monot gifts with the above treats, some candy, an orange, and 2 pennies. I got this recipe many years ago from a friend named Karen, and we never used another. Last week, she called to say her daughters wanted the recipe, but she'd lost it; did I still have it? It was so funny to realize that I always think of this a "Karen's hamentaschen," but after all these years, I guess I've made them a lot more than she has! Enjoy. Karen's Hamentaschen ¾ c sugar ½ c butter 1 egg 2 T milk 1 t vanilla 2 c flour 2 t baking powder prune, apricot or your choice of pastry filling (2 ½ - 3 12-oz. cans total for a double recipe) In mixer bowl, beat together sugar and butter till light & fluffy. Add egg, milk & vanilla; beat well. Combine flour & baking powder; stir into creamed mixture. Cover & refrigerate dough 1 hour. On lightly floured surface, roll dough to 1/8-inch thickness. Cut with 3-inch round cookie or biscuit cutter (or a jar). Top each with ½ t fruit or poppy or prune filling. Shape into triangles by lifting up edges & pinching dough together to make 3 corners. Leave center open. Place on ungreased cookie sheet; bake in preheated 350 oven for 10-12 minutes. (Mine often need a bit more.) Remove from sheet; cool on rack. Make 2 ½ - 3 dozen. (I always double recipe)

I've never made rice krispie treats! Almost shocking..lol. Not sure I've ever even eaten them either. Wonder how that happens?? Rice Krispies are one of my two fave cereals, along with Cheerios, so I often have them in the house. I really like marshmallows, even having been known to roast one over a lighter a few times, so how have I missed making these? Do you think they can be made with marshmallow fluff? I have that in the house most of the time. Never have the mini marshmallows although Christy did buy me a bag of those giant ones a couple months ago. LOL.

Oh, I'm so glad!!!! Those treats are one of my go-to faves! I've seen folks doctor them up --during the final stirring before pouring it into a pan--with M&Ms, mini marshmallows, mini chocolate chips, almonds, etc. I've even seen them topped with Nutella, or served with one end that's been dipped in chocolate and for Christmas, people dip one end in white chocolate and add green and red sprinkles before the white chocolate sets. They can be a very creative base for decorations or enrichments! I kinda favor the "plain" or plain with a bit of peanut butter mixed in. Enjoy, and you are very welcome! Glad you and the kids love them! Smiles, Sooz