1 cup of sugar
2 cups butter or margarine
2 teaspoons of vanilla 1/8 teaspoon of salt
6 cups of flour
In a large mixing bowl, cream together the sugar and the butter. Beat in vanilla and salt. Add eggs one at the time. Gradually blend in flour. Chill dough in refrigerator for 2 hours until firm enough to roll and handle. Roll out pieces of dough to 1/4 -inch thickness. Cut rounds with a 4-inch cookie cutter. Place a teaspoon of filling in the center of each round. Gather the edges of the dough around the filling and pinch at 3 points to secure seams firmly. Bake in a preheated 375 degree oven for 15-18 minutes. Cool on wire racks. When the hamentashen come out from the oven, the dough will be slightly soft, but it will firm as it cools.