Traditional Hamantaschen

Preheat the oven to 350 degrees F.

Combine the flour, baking powder, cinnamon, and salt in a bowl and mix. Cut in the butter with a pastry knife or two forks until the mixture resembles coarse crumbs. Add the sugar and mix. Stir the milk in with a fork until it forms a dough.

Lightly flour a work surface. Turn the dough out onto the floured surface and knead lightly.

Divide the dough in half. Knead each half lightly and form into a ball. Roll each ball out with a rolling pin into a 15-inch circle. Cut the dough with a 3-inch biscuit cutter. Combine the scraps, reroll, and cut remaining dough.

Place about 1/2 teaspoon of the filling in the center of each dough circle. Brush the pastry with cold water. Fold 1/3 of the dough up to the filling, repeat with the remaining sides to form a triangle. Pinch the edges to hold the shape and keep the filling from leaking out.

Place the hamantaschen on a baking sheet. Place in the oven and bake at 350 degrees F for 12-14 minutes or until just lightly browned. Remove the cookies from the baking sheet and let cool on a wire rack. Store in an airtight container for up to a week.