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1
Into a bowl sift together flour, baking powder, and salt.
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2
In another bowl with an electric mixer beat shortening, sugar, and egg at medium speed until light and fluffy.
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3
Add zest and juice and beat until incorporated.
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4
Add flour mixture, stirring, until a smooth dough is formed.
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5
Gather dough into a ball and flatten into a disk.
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6
Chill dough, wrapped in plastic wrap, at least 3 hours and up to 2 days.
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7
Preheat oven to 375 F.
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8
Halve dough.
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9
On a lightly floured surface roll out half of dough (keeping other half wrapped and chilled) 1/4 inch thick.
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10
With a 3-inch cutter cut out as many rounds as possible.
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11
Transfer rounds with a metal spatula to a large baking sheet, arranging about 1/2 inch apart.
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12
Reroll scraps and cut out more rounds.
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13
Put 1 teaspoon filling in center of each round and fold up edges to form triangular cookies resembling a tricornered hat, pinching corners together and leaving filling exposed.
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14
(Pinch dough tightly enough so seams are no longer visible and sides are taut enough to prevent cookies from leaking filling as they bake.)
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15
Bake hamantaschen in middle of oven 20 minutes, or until pale golden.
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16
Cool hamantaschen on baking sheet 5 minutes and transfer to racks to cool completely.
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17
Make more hamantaschen with remaining dough and filling in same manner.
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18
Hamantaschen keep in an airtight container at room temperature 5 days.
