Directions

1. 1

   In a food processor, combine the flour, granulated sugar, baking powder, salt, and egg. Pulse until the dry ingredients are evenly mixed. Add the cubed butter, orange zest, and orange juice. Pulse in short bursts, mixing until the dough comes together into a soft, cohesive ball.

2. 2

   Transfer the dough to a work surface and divide it into 2 equal portions. Shape each portion into a ball, wrap tightly in plastic wrap, and refrigerate for 1 hour.

3. 3

   Preheat your oven to 350°F. Remove the dough balls from the refrigerator, unwrap them, and allow them to sit at room temperature for about 10 minutes to slightly soften. Roll out each ball to a thickness of about ¼ inch into a circle or rectangular shape.

4. 4

   Using a 3- to 4-inch round cookie cutter, glass, or circular lid, cut out 8 circles from each rolled dough portion, making 16 circles total. Place all circles on 2 parchment-lined baking sheets. Spoon approximately 1 teaspoon of your chosen filling (orange marmalade, strawberry jam, or chocolate) into the center of each circle.

5. 5

   To shape each circle into a triangle, fold the left edge of the dough upward over the filling at an angle to create a point. Fold the right edge over and press both edges together at the top to seal. Finally, fold the bottom edge upward, tuck it under the left and right flaps, and pinch all three corners to form a secure triangular pocket.

6. 6

   Bake in the preheated 350°F oven for 10 to 12 minutes, until the dough is lightly golden brown. Remove from the oven and let the hamantaschen cool on the baking sheet for 5 minutes, then transfer to a wire cooling rack and cool for an additional 10 minutes before serving.