Preparation

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.

Special instructions

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