Hamantaschen

Directions

1. In a medium bowl, whisk together baking powder, salt, and 4 cups flour.
2. In the bowl of an electric mixer, or in an additional large mixing bowl, beat together the butter and sugar on medium-high speed for about 5 minutes, until pale and fluffy.
3. Beat in the eggs, working one at a time and scraping down the sides of the bowl.
4. Reducing the mixer speed to low, gradually add the dry ingredients and mix until a dough comes together.
5. Divide the dough in half and shape each into a round about ¾-inch thick.
6. Chill, covered, for at least 2 hours.
7. Preheat oven to 350°F, positioning racks in the lower and upper thirds.
8. Prepare two baking sheets, lining them with parchment.
9. Let one of the pieces of dough sit at room temperature for about 30 minutes, until slightly softened.
10. On a lightly floured work surface, roll the dough out to about ¼-inch thick. Dust with flour as needed. With a cutter, cut out rounds of 3½ inches.
11. Using a spatula transfer to the baking sheets.
12. Gather up the scraps, reroll, and cut out additional rounds as possible to use all. Repeat with the remaining dough.
13. In a small bowl, lightly beat the remaining egg.
14. Brush the edges of the rounds with the egg, then fill the center of each with 1½ tsp of fruit preserves.
15. Fold the sides of each round up to form a triangle and gently pinch the points to seal, leaving about 1 inch of the filling exposed in the center.
16. Brush the sides of the triangles with the egg wash.
17. Bake the cookies for 18–22 minutes, rotating the baking sheets halfway through, until the bottoms are golden brown.
18. Let cool on baking sheets.