Lf Hamantaschen With Apricot Filling

Directions

1. Jewish
2. You might want to double this recipe, so you can have plenty of cookies to share.
3. In a med bowl, sift together flour, baking pwdr, baking soda, and salt.
4. Set aside.
5. In a large bowl, cream together margarine, brown sugar, and honey till light and fluffy. Beat in Large eggs and vanilla. Add in dry ingredients and fold in till dough is well combined and forms a ball. Flatten ball into a disc, wrap well, and chill for several hrs, or possibly till dough is hard.
6. (Dough can be refrigerated for up to 3 days.)
7. Preheat oven to 350 deg F. Remove dough from refrigerator and roll out on lightly floured surface to 1/8" thickness. Using a cookie-cutter or possibly thin-edged glass, cut out 2 1/2 - 3" rounds of dough. Gather scraps, press together and roll out again to cut more rounds. (You should have about 32.)
8. Place 1 tsp filling in the center of each round. Fold up edges by thirds, leaving an opening in the center, and firmly healthy pinch edges together where they meet, so the finished shape is triangular.
9. Place Hamantaschen about 1" apart on lightly oiled cookie sheets, and bake till lightly browned, about 20 minutes.