Baking Hamantaschen For Purim

Instructions

1. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.

2. In a separate large bowl, cream together the softened butter and sugar until light and fluffy.

3. Add the vanilla extract and eggs to the butter mixture, mixing well after each addition.

4. Gradually add the flour mixture to the wet ingredients, mixing until a dough forms. If the dough is too sticky, add a little more flour.

5. Divide the dough into two equal portions, wrap them in plastic wrap, and chill in the refrigerator for at least 1 hour.

6. Preheat the oven to 350°F (180°C) and line a baking sheet with parchment paper.

7. On a floured surface, roll out one portion of the chilled dough to about 1/8 inch thickness. Use a round cookie cutter or glass to cut out circles of dough.

8. Place a small spoonful of filling in the center of each circle. Be careful not to overfill to prevent the filling from leaking out during baking.

9. To shape the Hamantaschen, fold the edges of the circle towards the center to create a triangle, leaving some of the filling exposed in the center.

10. Pinch the corners of the triangle together to seal the dough.

11. Place the filled cookies on the prepared baking sheet and bake for 12-15 minutes, or until the edges are lightly golden.

12. Allow the Hamantaschen to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.