Hamantaschen

Instructions

1. Prepare the dough
   In a medium bowl, whisk together the flour, baking powder, and salt. In a large bowl, cream the butter and sugar until light and fluffy, about 3 minutes. Add the egg, vanilla extract, and orange zest, mixing until well combined. Gradually add the flour mixture, mixing just until incorporated. Form the dough into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes.
2. Roll and cut the dough
   Preheat oven to 350°F (175°C) and line baking sheets with parchment paper. On a lightly floured surface, roll out the chilled dough to about 1/8-inch thickness. Using a 3-inch round cookie cutter, cut circles from the dough. Gather scraps, re-roll, and cut additional circles.
3. Fill and shape the cookies
   Place about 1 teaspoon of filling in the center of each dough circle. To shape into triangles, fold three sides of the circle up over the filling to form a triangle, pinching the corners firmly to seal. Leave a small opening in the center where the filling is visible.
4. Bake the hamantaschen
   Arrange the shaped cookies on the prepared baking sheets about 1 inch apart. Brush the dough with beaten egg. Bake for 12-15 minutes until lightly golden at the edges. Allow to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
5. Store properly
   Once completely cooled, store hamantaschen in an airtight container at room temperature for up to 5 days, or freeze for longer storage up to 3 months.