Hamantashen

Directions

1. 1
   Place rack in upper third of oven. Preheat to 350°F Line baking sheets with parchment paper, or grease them.
2. 2
   Sift flour, baking powder and salt.
3. 3
   In a mixing bowl with electric mixer, cream butter and sugar until light and fluffy, about 2 minutes.
4. 4
   Add egg and mix 1 minute.
5. 5
   Mix in orange juice, vanilla and almond extracts.
6. 6
   Add flour mixture and mix until incorporated. Shape into a flat disk, wrap in plastic and refrigerate until firm enough to roll out, at least 15 minutes. (Dough can be refrigerated up to 2 days.).
7. 7
   Divide the dough in half; it will be very sticky.
8. 8
   Cover 1 portion with plastic wrap and refrigerate. Place other half between sheets of floured wax paper and roll to 1/8 inch thick.
9. 9
   Use a 3-inch circle cookie cutter or biscuit cutter, cut circles.
10. 10
    Using a floured spatula, pick up circles and place on prepared baking sheets.
11. 11
    Spoon 1 1/2 teaspoons filling in the center of each circle. Press three edges together to make a triangle, leaving an opening in the center with the filling showing.
12. 12
    Place 1 1/2 inches apart on baking sheets.
13. 13
    Repeat with remaining dough, rerolling scraps and cutting out as many circles as possible.
14. 14
    Bake for 15-18 minutes, or until golden on the bottom. If baking more than one sheet in the oven at a time, rotate baking sheet positions after 7 minutes.
15. 15
    Cool 5 minutes and remove to racks to finish cooling.
16. 16
    May be stored, airtight, for several days.