Hamentaschen (Hamantashen)

1 Beat the margarine with the sugar then add the egg, juice and vanilla.2 Mix all the dry ingredients together, then add them to the wet ingredients.3 Shape the dough into a ball and refrigerate 15 min to 2 days.4 When you”re ready to make the cookies, only take out a small amount of dough at a time. Leave the rest in the fridge.5 Roll the dough until i”ts about 1/8 ” thick and cut it into 3″ circles using a glass dipped in flour.6 Put in a teaspoon of filling and pinch three corners together.7 Bake at 350 for 20-30 minutes.

The trick to hamentaschen is not to overfill and to be sure to pinch the corners really well so they don’t open.