hamentaschen

Ingredients

Preheat oven to 375°F.
Cream butter and sugar with a stand mixer. Add egg and combine. Add vanilla extract, orange zest, lemon juice, and milk, mixing until combined.
Whisk flour, baking powder, and salt in a bowl.
With the mixer on medium speed, add the dry mixture to the wet ingredients 1/3 at a time until just combined.
Gather the dough into a ball, flatten, and cover it in plastic wrap. Refrigerate for at least 1 hour.
On a floured surface, roll dough about 1/8-inch thick. Cut out 2-inch circles, and divide them between two large baking sheets lined with parchment paper.
Drop 1 teaspoon of the filling of your choice (most Jews go with traditional raspberry jam, but chocolate chips, poppy seeds, and other jellies/jams are common too!) into the center of each circle. Use your finger to trace a line of water around the circumference of each circle and quickly pinch the sides together around the filling to create a triangle. Be sure to tightly pinch the corners—it's not uncommon for Hamentaschen filling to bleed out.
Egg-wash the cookies and bake for 15-17 minutes until lightly golden brown. Allow 5 minutes to rest and enjoy with cold milk.