• Strawberry filling: Place chopped strawberries and all other filling ingredients in a saucepan. Cook on low heat until the strawberries are soft, and all the water is almost evaporated. Mash the strawberries with a fork or pulse the filling in a food processor. Cool completely before filling the hamantaschen.
  7 oz Strawberries, 1/4 cup White sugar, 2 tbsp Cornstarch, 1 tbsp Lemon juice, 1/4 cup Water

Dough

• Dry ingredients - sift or combine together flour, baking powder, and salt.
  1 ¾ cup All purpose flour, ½ tsp Baking powder, ¼ tsp Salt
• Dough - In the bowl of a stand mixer, with the paddle attachment, cream the butter and the powdered sugar until light and fluffy. Add the vanilla extract, followed by the flour mix, and combine well. If the dough is crumbly, add the water or orange juice.
  ½ cup Butter, ½ cup Powdered sugar, 2 tsp Vanilla extract, 1 to 2 tbsp Water
• Chill - Divide the dough into two. Shape into a disc, wrap in plastic, and chill in the fridge for 30 minutes up to 2 hours until firm enough to roll.
• Roll & Cut - Roll the dough on a lightly floured surface. Roll the chilled cookie dough on a lightly floured surface to about ⅛ thickness. Using a 3-inch or 3 ½ inch cookie cutter, cut as many discs as you can and place them on a baking tray
• Fill cookies - Add about a tablespoon of filling in the center. Dampen the disc edges very lightly with water. Overlap the three corners. Fold the first two sides over at one end. Then, overlap the third side under the first and under the second.
• Oven - Preheat the oven to 375 °F / 190 °C / Gas Mark 5.
• Chill & Bake: Once all the cookies are filled, chill them for 15 minutes in the fridge while you preheat the oven. Bake for 10 to 12 minutes until the edges are lightly golden.
• Cool on the baking tray for 5 minutes, then transfer to a cooling rack to cool completely before you store them in a cookie jar. These will stay for up to a week.