Preheat oven to 375° F.

Cream together margarine and sugar, then add eggs and vanilla.

In a separate bowl, mix flour, baking powder and salt. Add dry ingredients to the egg mixture with the mixer on low, alternating with water or rice milk.

Chill the dough for 1 hour to overnight, then roll out to ¼ inch thickness, and using a water glass or round cookie cutter, cut into 2-inch rounds.

Fill each round with 1 heaping teaspoon of your favorite filling, and draw up sides for triangle. Seal edges with cold water.

Bake at 375 ° F for about 12-15 minutes.

Contributed by:Elizabeth Book Kratz, CKCA

My mom has generously given her daughters and daughters-in-law her best recipe for hamentashen, and we provide it to you here. But we have all made it our own by adding or deleting certain ingredients. For example, I add a teaspoon of cinnamon to my dough, while my sister-in-law replaces half the water in the recipe with lemon juice. We encourage you to develop your own flavors and tricks for this delicious treat, and we wish a fraylichen purim to all!