Hamentaschen

1. Stage

Sift together all-purpose flour, baking powder, and salt in a bowl. Set aside.

2. Stage

Beat eggs with an electric mixer in a second bowl until smooth. Set aside.

3. Stage

Mix sugar, vegetable oil, orange and lemon zests and juices, and vanilla extract in a third bowl. Add to beaten eggs; mix well. Add the flour mixture and beat until the dough starts to pull away from the sides of the bowl and forms a ball.

4. Stage

Place dough onto a floured work surface and knead until it no longer sticks to your fingers. Shape into a disk and wrap in plastic wrap. Refrigerate for 30 minutes.

5. Stage

Preheat the oven to 375 degrees F (190 degrees C). Grease 2 cookie sheets.

6. Stage

Whisk egg, cream, and water together to make glaze.

7. Stage

Divide chilled dough into 4 sections. Roll out dough on floured work surface with a floured rolling pin until it is about 1/8-inch thick. Use a cookie cutter or jar lid to cut out circles about 4 inches in diameter.

8. Stage

Place 1 teaspoon of apricot jam in the center of a dough circle. Pinch 2 sides together to create 2 sides of a triangle. Use some of the egg glaze as 'glue' if needed. Fold the bottom of the circle up to form the third side of the 'hat,' leaving a little of the filling visible in the center. Repeat with remaining dough circles and filling.

9. Stage

Place cookies on the prepared cookie sheets. Brush tops with egg glaze mixture using a pastry brush. Sprinkle with sugar.

10. Stage

Bake in the preheated oven until light golden brown, about 18 minutes. Cool for 10 minutes before transferring to a cooling rack with a spatula.