Every year around this time we remember the Story of Esther.

This year we listened to the LXX (Septuagint) version of the Story of Ester. It's longer and more detailed. It begins with an apocalypse - a Dream that Mordechai had which begins the story:

Behold a noise of a tumult, with thunder and earthquakes and uproar in the land: And behold, two great dragons came forth ready to fight, and their cry was great. And at their cry all nations were prepared to battle, that they might fight against the righteous people. And lo, a day of darkness and obscurity, tribulation and anguish, affliction and great uproar, upon the earth. And the whole righteous nation was troubled, fearing their own evils, and were ready to perish. Then they cried unto God, and upon their cry, as if from a little fountain, arose the greatest flood and many overflowing waters. The light and the sun rose up, and the lowly were exalted, and devoured the glorious. Esther 1:4-11

Then at the end of the story, Mordechai remembers his dream:

And I remember the dream which I saw concerning these matters, and nothing thereof has failed. A little fountain became a river, and there was light and the sun and much water: this river is Esther, whom the king married and made queen; and the two dragons are myself and Haman. And the nations were those which were assembled to destroy the name of the Jews; and my nation is this Israel, who cried to God and were saved, for the Lord has saved his people, and the Lord has delivered us from all those evils, and God has wrought signs and great wonders, which have not been done among the Gentiles. Therefore he has made two lots, one for the people of God and another for all the Gentiles. And these two lots came at the hour and time and day of judgment, before God among all nations. So God remembered his people and justified his inheritance. Therefore, those days shall be given to them in the month Adar, the fourteenth and fifteenth day of the same month, with an assembly and joy and with gladness before God, according to the generations for ever among his people.” Esther 15:5-13

Making Cookies!

So we celebrate this day by reading the Story of Esther and making hamentashen cookies. They're supposed to look like Haman's hat, which was apparently a tricorne, according to tradition.

Momma mixes the ingredients together.

My oldest has a taste. Yummy.

The dough is ready to be chilled.

Flattened and ready to make cookies.

Testing the thickness.

My second oldest cuts out a cookie.

"Look, extra dough I can eat!"

Youngest daughter tries it too. This is fun!

Lots of cookies, ready for filling.

Adding the jam filling.

It's a sticky job, but someone's gotta do it.

My youngest daughter wants to help too.

Mommy helps her fold the cookie into a triangle.

Not too bad for her first cookie.

Baked and ready to eat!

Yummy Hamentashen.

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The Recipe for Hamentashen Cookies

Ingredients:

• 1½ teaspoons baking powder
• ¾ teaspoon kosher salt
• 4 cups all-purpose flour, plus more for surface
• 1 cup (2 sticks) unsalted butter, room temperature
• 1 cup sugar
• 3 large eggs
• 1½ cups raspberry jam

Directions
Whisk baking powder, salt, and 4 cups flour in a medium bowl. Using an electric mixer on medium-high speed, beat butter and sugar in a large bowl until pale and fluffy, about 5 minutes. Add 2 eggs one at a time, beating to combine after each addition and scraping down sides of bowl.

Reduce speed to low and gradually add dry ingredients; mix until dough comes together. Divide dough in half and form into two ¾"-thick disks. Cover and chill at least 2 hours.

Place racks in lower and upper thirds of oven; preheat to 350°. Let 1 disk of dough sit at room temperature until softened slightly, about 30 minutes.

Roll out dough on a very lightly floured surface to about ¼" thick, dusting with flour as needed (use as little flour as possible). Cut out 3 1/2" rounds with cutter and, using an offset spatula or bench scraper, transfer to 2 parchment-lined baking sheets. Gather up scraps, reroll, and cut out additional rounds.

Lightly beat remaining egg in a small bowl to blend. Working a few at a time, brush edge of rounds with egg, then place 1 1/2 tsp. filling in center. Fold sides up to make a triangle, pinching points gently to seal and leaving about 1" surface of filling exposed.

Brush sides of folded dough with egg. Bake cookies, rotating baking sheets halfway through, until bottoms are golden brown, 18–22 minutes. Let cool on baking sheets.

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Benjamin Turner: God fearer. Rooted in Messiah. Husband of @lturner. Father of four wonderful children. The guy behind the camera. Steemit enthusiast.

Bless the Most High!