Hamantaschen with Cranberry filling

About 25-27 medium (3-inch) cookies

Dough
1 & 1/2 cups all-purpose flour
1/2 teaspoon baking power
1 egg
6 tablespoons butter, room temperature
1/3 cup sugar
1/4 teaspoon salt
3 & 1/2 tablespoon sour cream

Filling (King Arthur Flour)
1/4 cup (57 g) orange juice
1/3 cup (71 g) light brown sugar, packed
1 cup (99 g) fresh or frozen cranberries
1/2 cup (57 g) dried cranberries
1 tablespoon (14 g) melted butter
1/8 teaspoon orange oil or 1 teaspoon grated orange rind
1 teaspoon Yuletide Cheer Spice or cinnamon

Egg wash
Remaining 1 tablespoon beaten egg
2 tablespoons water or milk

For filling combine the orange juice, brown sugar, and both types of cranberries in a small saucepan set over medium-low heat.

Cook the mixture, stirring occasionally, until it begins to thicken to a jam-like consistency, about 10 to 15 minutes.

Remove the pan from the heat and stir in the melted butter and spice.

Transfer the cranberry mixture to a heat-safe bowl and allow it to cool to room temperature.

The filling might be done in advance and kept in a covered container in a fridge. Remove from the refrigerator 30 minutes before making hamantaschen.

For the dough, in a small bowl, beat lightly egg and remove 1 tablespoon of liquid and set aside for egg wash.

In a medium bowl, mix sour cream, salt, and beaten egg.

In a large bowl, beat the butter and sugar until light and fluffy, about 2 minutes. Pour sour cream mixture and briefly beat to combine everything.

In another medium bowl, mix baking powder and flour. Add flour mixture to wet ingredients and make a dough Cover with a plastic wrap and place it to the refrigerator for about 1 hour.

Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.

Divide dough into 2 equal balls. On a lightly floured surface, roll one ball out to 1/4 inch in thickness.

Cut into circles using a cookie cutter (3-inch) or the rim or a drinking glass. Place cookies 2 inches apart onto the prepared cookie sheets. Spoon about 2 teaspoons of preserves into the center of each one. Pinch the edges to form three corners.

Re-roll the scraps and make more cookies. Repeat process with another ball.

For egg wash, mix remaining beaten egg and water. Brush each cookie.

Bake for 10 minutes on a lower-third shelf in the preheated oven and 10 minutes on the upper-third shelf, until lightly browned. Allow cookies to cool for 1 minute on the cookie sheet before removing to wire racks to cool completely.

Sprinkle with powdered sugar (optional)

Keep in an airtight container for a couple of days.