The Best Ever Cherry Hamentashen

• 3/4 cup margarine, softened (not tub margarine)
• 3/4 cup sugar
• 1 large egg
• 1 teaspoon grated lemon zest (I often just use a squirt of lemon juice)
• 1 teaspoon vanilla
• 1/4 teaspoon salt
• 1 drop water
• 1 (21 ounce) can cherry pie filling
• sugar, for sprinkling
• 2 1/4 cups flour

1. Cream margarine in mixer bowl.
2. Add sugar and beat till fluffy.
3. Beat in egg, lemon peel, and vanilla.
4. Add in flour and salt.
5. Beat in water a few drops at a time until dough starts to come away from sides of bowl.
6. Place dough in a 2-quart size bag and form into a flat disk.
7. Refrigerate for a minimum of 2-3 hours and maximum of 2-3 days.
8. Roll out dough flat about an 1/8-inch thickness on a lightly floured surface.
9. Using a round cookie cutter or the top of a cup, cut out circles.
10. Spoon 2 cherries and a little bit of filling onto the dough circles.
11. To fold into the shape of a hamentashen (a triangle) use both thumbs and the two first fingers on each hand.
12. Slide two fingers from left hand under left side and two fingers from right hand under right side and two thumbs under the bottom of circle.
13. Bring all fingers (with dough) together to form a triangle and try to pinch close.
14. Repeat this process with remaining circles and dough.
15. Place on a cookie sheet lined with baking paper.
16. Sprinkle a small amount of sugar on top of each one.
17. Bake at 350u0b0F for 12-15 minutes or just starting to turn pale golden.

margarine, sugar, egg, lemon zest, vanilla, salt, water, cherry pie filling, sugar, flour

Taken from www.food.com/recipe/the-best-ever-cherry-hamentashen-55454 (may not work)