Hamantashen cookie

So tonight I wanted to bring homemade hamantashen cookies to our Torah/Shabbat group. For some reason I did not want to make the ones I always make, instead opting for a new recipe.

 I guess I was hoping for an easier recipe. I went with this one - (See link below) Unfortunately the jam, baked out of the cookie part - I should have made them bigger and thinner. I couldn't find my biscuit cutter, so I had to use a glass. It wasn't very big. They taste alright - but they are not presentable enough to bring. Some burnt on the bottom. I also used the Smuckers apricot spreadable fruit. Not thick enough like jam. 

I love when they are made with poppy seeds.

 Ingredients:

• 3 cup  flour
• 3 teaspoons baking powder
• 1/2 cup sugar
• 1/4 teaspoon salt
• 3/4 cup butter, room temperature
• 3 eggs
• your choice of filling (jam, jelly, preserves, chocolate chips, nuts). The recipe also included directions for a prune filling: blend raw prunes in a food processor, adding the juice and rind of one lemon and 1/2 C honey for every pound of prunes used.

Directions:

They look better here - still not taking them

1. Sift together flour, baking powder, sugar, and salt.
2. Mix in butter and eggs.
3. Roll out dough and form hamantashen (I've got step-by-step visuals on this below).
4. Bake on a well-greased cookie sheet or on parchment paper for 12-15 minutes at 400 F.  

Read more: http://www.cupcakeproject.com/2009/03/hamantashen-recipe-tips-to-make-perfect.html#ixzz1oflx3qQM