Using a round cookie cutter or the top of a cup, cut out circles. Spoon 2 cherries and a little bit of filling onto the dough circles. To fold into the shape of a hamentashen (a triangle) use both thumbs and the two first fingers on each hand.
Hamentashen are traditionally filled with poppyseed filling or prune filling, but my Dad makes other flavors too. Cherry is my favorite, but you can also use apricot jam or use your imagination.
Apricot, poppy seed or prune are common fillings, although part of the fun of making hamantaschen is customizing the fillings and decorations to your liking. Indeed, playful iterations on the classic cookie are part of the spirit of baking hamantaschen.
Sprinkle a small amount of sugar on top of each one. Bake at 350°F for 12-15 minutes or just starting to turn pale golden. “We eat hamentashen on the holiday Purim. They are triangle shaped cookies because Haman had a triangle shaped hat. My dad owns a bakery and is a baker my whole life.