For the Dough;
4 cups sifted all-purpose flour
3 teaspoons baking powder
1 teaspoon salt
1 cup unsalted margarine
1 1/2 cups sugar
4 teaspoons milk, rice milk or water
1 teaspoons vanilla
1 cup of your red bean paste
1. Preheat oven to 375 degrees F.
2. Cream together margarine and sugar, then add the eggs and vanilla.
3. In a separate bowl, mix flour, baking powder and salt and 5 spice powder.
4. Add dry ingredients to the egg mixture with the mixer on low, alternating with water or rice milk.
5. Chill the dough for 1 hour to overnight (this step can be skipped if you're in a rush, cold dough is just easier to handle), then roll out with flour sprinkled below and above the dough, to 1/4 inch thickness, and using a water glass or round cookie cutter, cut into 2-inch rounds.
6. Fill each round with 1 heaping teaspoon of your favorite filling, and draw up sides for triangle.
7. Seal edges with cold water.
8. Bake at 375 degrees F for 12-14 minutes. Reduce your oven temperature if the dough begins to burn on the bottom. It is very common that ovens run hot, especially if you are baking in batches and the oven has been on for multiple hours. I use an internal oven thermometer for this reason.
9. To keep hamantaschen soft, store in airtight containers.
(modified from http://www.classicallykosher.com/2013/02/the-best-hamantaschen-recipe-bar-none.html and http://chinesefood.about.com/od/dessertsfruit/r/redbeanpaste.htm)