Hamantaschen recipe

My favorite hamantaschen recipe is from The Complete American-Jewish Cookbook by Anne London and Bertha Kahn Bishov. The cookbook (a paperback copy) is the one thing I begged my mom to find for me when I moved out of her house. Her dog-eared, stained hardcover copy was the best source for anything holiday-appropriate. It's now out of print, but if you can find a way to pick it up, do!

Ingredients:
4 c sifted all-purpose flour
3 t baking powder
3/4 c sugar
1/4 t salt
4 eggs
1/3 c vegetable oil
grated rind of 1 lemon or orange

Mix and sift dry ingredients. Add eggs, oil, and grated rind. Mix well. Knead until smooth. Roll out on a floured board to 1/8" thickness. Cut into 4-inch rounds. Place a heaping teaspoonful of filling in the center of each and bring the edges together to form a triangle, pinching together to close securely. Bake on a greased baking sheet in a moderate over (375F) until browned, about 30 minutes.

I happen to prefer apricot and poppy seed fillings, but have fun with it. Also, I tend to make mine smaller. And a tip I've learned over time - if they are already falling open before they get into the oven, it'll only get worse. Do everything you can to make sure that they go into the oven looking good because it only gets worse. That said, my husband has never had a problem with quality control tasting responsibilities. He knows that if I bring him a perfect looking one to taste, then either I've had a phenomenal batch or I need him to fix something around the house.