for the dough:
½ cup margarine, (1 stick) softened
1/4 cup sugar
1 egg yolk
1 teaspoon vanilla extract
1 1/2 cups flour
for the filling:
1 pound cookie dip or heat-resistant baking jam (available at The Peppermill)
prepare the hamantaschen:
Cream margarine and sugar until light and fluffy, about 5 minutes. Add egg yolk and vanilla and continue beating for 2 minutes. Sift in flour and mix at low speed until well combined. Roll dough into a ball and refrigerate for 30 minutes.
Preheat oven to 350 degrees. Divide dough in half and leave one half in the refrigerator while you work with the other half.
Roll out dough on a floured surface or silpat to 1/4” thickness. Using a 2 1/2”-3” round cutter, cut circles. For a prettier hamantasch, try cutting with a fluted cutter. Place the circles on your baking pan. Paint the circles with a light coating of water using a small pastry brush. Place a scant ½ teaspoon of filling in each circle. Turn up 3 sides of each circle and pinch the corners closed.
Reroll scraps and cut more circles following directions above. Bake 20 minutes or until edges are golden. Yield: 24 hamantaschen.