In a large glass bowl, whisk the butter and sugar until the mixture starts to become smooth. Add the egg and vanilla. Whisk again until creamy. While whisking, add the salt and baking powder. Gradually add the flour while mixing (you can use a wooden spoon now). When the dough looks crumbly, knead with your hands in the bowl until it looks consistent throughout. Form the dough into a block, wrap with plastic and place in the fridge for at least 2 hours. You can even leave it overnight.

Place the dough on a floured surface and roll out with a rolling pin. The dough will be difficult to roll out, so hit it with the pin and press with your fingers until it starts to flatten. Patch any cracks with your fingers. Roll the dough to 1/8 inch thickness.

Using a cup, bowl or a cookie cutter of 3-4 inch diameter, cut circles in the dough. Cover circles with a wet towel.

In each hamantaschen, we need 1 teaspoon of filling. After scooping the filling into the center of the dough, it’s time to fold. Make 3 folds, each one should cover 1/3 of the circle. If any cracks form, use your finger to mend them.

Place hamantaschen on a greased baking tray and bake at 350°F / 175° C for around 25 minutes. They are done when the dough turns a slight golden brown.