Step 1

Beat the butter and sugar together until smooth.

Step 2

Add egg, milk, vanilla and lemon zest until mixed thoroughly.

Step 3

Sift together the flour, baking powder and salt.

Step 4

Add dry mixture to wet mixture until incorporated. Note: If the dough is too soft, increase flour amount by a few Tbsp at a time until firmer.

Step 5

Form dough into a disk and cover with plastic wrap. Chill dough in the fridge for at least 1 hour or up to 24 hours.

Step 6

Dust surface with flour to keep from sticking. Roll the dough to about ¼-inch thick.

Step 7

Using a round 3-inch cookie cutter, cut out and place onto cookie sheet. To keep the dough from sticking to your cutter, dip in flour before each cut.

Step 8

Fill each round with ½ tsp of your favorite filling, and using your favorite method, pinch corners together tightly.

Step 9

Pop into the fridge for 10 minutes, or freezer for 5 minutes, to ensure hamantaschen hold their shape.

Step 10

Bake at 400°F for 7-9 minutes.