Purim Schpiel and Carnival
Join us for a congregational Purim Schpiel and Purim Carnival for our Youth.
Purim Comedy Power Hour
On February 28 we had an Adult ONLY cocktail hour at the Lavy House. Following the cocktail hour, we had the Purim Schpiel and Megillah Reading at 7:00 PM in the sanctuary.
Purim Mishloach Manot
This year we are working with Happy Purim online to make it easier than ever for you to send Mishloach Manot to all your temple friends. You will be receiving an email in January with your personalized login which will allow you to place your order online at happypurim.com. If you do not receive this, don’t have an email account or have any other questions please contact Jenn White at 201-927-548 or snowwhitejenn@gmail.com or Jen Goldstein at 917-447- 9662 jsturtzgoldstein@gmail.com. This is the biggest fundraiser for our Religious School so we need your support!
Hamentashen Recipe
Ingredients: 
- 1 stick (1/2 cup) unsalted butter
- 1/2 cup sugar
- 2 large eggs
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon pure almond extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- Confectioners’ sugar (optional)
- Filling of your choice
Directions:
1. Preheat oven to 350°F. Line unrimmed cookie sheets with parchment paper.
2. Using an electric mixer, cream the butter and sugar together until thoroughly combined.
3. Add the eggs, vanilla, and almond extract, and beat until lighter in color and fluffy.
4. Add the flour, baking powder, and salt, and mix just until the mixture starts to hold together.
5. Very gently knead the dough on a lightly floured surface about 10 strokes or until
the dough is smooth and holds together. Cover with plastic wrap and refrigerate
for at least 15 minutes (preferably for 30 minutes or more).
6. Roll the dough out on a board that is lightly covered with flour or confectioners’
sugar. Note: The sugar will slightly glaze the baked cookie and make it a little sweeter.
7. Cut the dough into 2 1/2-inch circles, and place 1 scant teaspoon of filling in the
center of each circle.
8. Shape into triangles by using your thumbs to push up from the bottom of the
circle and your forefingers to pull down from the top sides. Pinch the top seams of
the dough well to securely enclose almost all of the filling. A little should peek
through the top of the opening.
9. Pinch the dough together so that the filling is exposed only at the top of the cookie.
10. Bake the hamantaschen in the preheated oven for 10 minutes or until golden.
Store in a plastic bag or container when cool, or freeze for later use.