Hamentashen

1 1/2 cups butter or margarine, softened
1 cup white sugar
2 eggs
6 tablespoons orange juice
1 tablespoon vanilla extract
2 teaspoons baking powder
4 1/2 cups all-purpose flour

Filling of your choice (see below)

Directions
In a large bowl, cream together the butter and sugar until smooth. Beat in the eggs one at a time, then stir in the orange juice and vanilla. Mix in the baking powder, then gradually stir in the flour until the dough forms a ball. Cover and refrigerate at least 2 hours or overnight.

Preheat the oven to 375 degrees F (190 degrees C). Grease baking trays.

On a lightly floured surface, roll the dough out to 1/4 inch thickness. Cut into 3 inch circles using a cookie cutter or drinking glass. Place circles on the prepared baking sheets. Spoon 1 good teaspoon of filling onto the center of each circle. (Any more and it will ooze out) Pinch the sides of each circle to form a triangle, covering as much of the filling as possible. The hamentashen may be frozen on the trays if desired to help retain their shape while cooking.
Bake for 8 to 10 minutes in the preheated oven, until light golden brown. These are best undercooked slightly. Cool on the baking sheet for a few minutes before removing to wire racks to cool completely.

Poppy Seed Filling
1 c. (150 g) poppy seeds
3/4 c. (175 ml) milk
2 tbsp.honey
4 tbsp. sugar
Grated zest of 1 lemon
1 tbsp. lemon juice
1 1/2 tbsp. butter

Put the poppy seeds in a pan with the milk and simmer for about 15 minutes or until thick. Add the honey, sugar, raisins, and butter and cook 5 minutes more. Add the lemon zest and juice and the butter and mix well. Let it cool.

Prune Filling 3/4 cup chopped prunes
1/4 cup water
2 tablespoons caster sugar
1 teaspoon lemon juice
1/2 lemon, zest, finely grated

Combine ingredients in small saucepan. Cook over low heat until prunes are very soft. Puree with stick blender.

Date filling
1/4 cup walnuts, coarsely chopped
2 cups pitted dates
A teaspoon of cinnamon (optional)
Some grated lemon rind (optional)

Combine ingredients and process together until finely minced.
Date spread is also available in shops and an easy option.

Jam Option: Just use a good thick jam as the filling.

Apricot: Soak 1 pound of dried apricots in water for 15 minutes before pureeing them in processor with ½ cup sugar and 1 teaspoon almond extract. Note: For nut allergies, you can substitute a splash of cranberry juice for the almond extract