Hamantashen - cooking recipe

Ingredients

3 cups all-purpose flour (I used Ultragrain, which is a whole wheat with the texture of white)
2 teaspoons baking powder
1/2 teaspoon salt
1/4 lb butter or 1/4 lb margarine
1 cup sugar
1 large egg
1/2 cup orange juice
1 teaspoon vanilla extract
1 teaspoon almond extract
12 ounces pie filling, of your choice (canned or homemade)

Preparation

Place rack in upper third of oven. Preheat to 350\u00b0F Line baking sheets with parchment paper, or grease them.
Sift flour, baking powder and salt.
In a mixing bowl with electric mixer, cream butter and sugar until light and fluffy, about 2 minutes.
Add egg and mix 1 minute.
Mix in orange juice, vanilla and almond extracts.
Add flour mixture and mix until incorporated. Shape into a flat disk, wrap in plastic and refrigerate until firm enough to roll out, at least 15 minutes. (Dough can be refrigerated up to 2 days.).
Divide the dough in half; it will be very sticky.
Cover 1 portion with plastic wrap and refrigerate. Place other half between sheets of floured wax paper and roll to 1/8 inch thick.
Use a 3-inch circle cookie cutter or biscuit cutter, cut circles.
Using a floured spatula, pick up circles and place on prepared baking sheets.
Spoon 1 1/2 teaspoons filling in the center of each circle. Press three edges together to make a triangle, leaving an opening in the center with the filling showing.
Place 1 1/2 inches apart on baking sheets.
Repeat with remaining dough, rerolling scraps and cutting out as many circles as possible.
Bake for 15-18 minutes, or until golden on the bottom. If baking more than one sheet in the oven at a time, rotate baking sheet positions after 7 minutes.
Cool 5 minutes and remove to racks to finish cooling.
May be stored, airtight, for several days.