Deb’s Hamentashen
1 stick margarine
½ cup sugar
2 eggs
½ teaspoon vanilla
2 cups flour
1 ½ teaspoons baking powder
½ teaspoon kosher salt
Jam or preserves
In an electric mixer, cream margarine and sugar at medium speed until well blended, about three minutes. Beat in the eggs and vanilla and continue mixing until smooth. Stir together flour, baking powder and salt. Blend into margarine mixture until fully incorporated. Refrigerate dough at least one hour or overnight.
Preheat oven to 375 degrees.
Remove dough from refrigerator and divide into three portions. Work with one portion of dough at a time leaving others in the refrigerator. Roll dough to ¼ inch thickness on a well floured board. Cut 2 to 2 ½ inch circles with a cookie cutter, biscuit cutter or glass. Place a spoonful of jam in the center of each circle and pinch up into triangles. Dough scraps can be rerolled.
Place hamentashen on cookie sheet, leaving room for expansion. Bake 10 to 12 minutes, until just turning golden.
Makes about three dozen.