Happy Purim! I made three kinds of hamentaschen--poppy seed (my favorite), raspberry, and apricot. The dough is a soft, sugar-cookie type, filled with poppyseeds, raspberry preserves, or apricot preserves. This weekend I'm going to make more poppyseed cookies and some Nutella-filled ones. The recipe for both the dough and the poppyseed filling are in Marcy Goldman's A Treasury of Jewish Holiday Baking.