1 Cream shortening, butter and sugar together. Add the eggs and blend until smooth.2 Stir in the orange juice and vanilla. Fold in the flour, salt and baking powder. Mix to make a firm but soft dough. Pat dough into a smooth disc, cover and let it rest for 10 minutes.3 Preheat oven to 350°F. Line 2 baking sheets with parchment paper. Divide the dough into 2 or 3 flattened discs and work with one portion at a time.4 Roll out the dough on a lightly floured board to a thickness of 1/8". Us a 3" cookie cutter and cut as many rounds as you can. Brush the rounds with egg wash (1 egg plus 1 egg yolk whisked with 1-2 T water and a pinch of sugar).5 Fill with a generous teaspoonful of filling. Draw the 3 sides together. Brush with additional egg wash.6 Bake in the center of the preheated oven for 18 to 25 minutes, until golden brown. Cool on baking sheets.

Note: You can make the hamantaschen dough ahead of time and refrigerate, wrapped in plastic, for up to 2 days or freeze (either in the dough form or the finished cookies) for a couple of months. If refrigerating, allow the dough to warm up before rolling out.