Lemon Poppy Seed Hamantaschen Cookies

Gather the ingredients. In a large bowl, whisk together the flour, confectioners sugar, granulated sugar, poppy seeds, baking powder, salt, and lemon zest (if using). In a liquid measuring cup or small bowl, combine the oil, egg, orange juice, and vanilla. Mix with a fork to lightly beat the egg. Add the wet ingredients to the flour mixture and mix well with electric beaters or a large wooden spoon until the dough begins to pull together into a ball. Using clean hands, knead the dough briefly in the bowl to ensure that all of the ingredients are mixed and no streaks of flour remain. Divide the dough in half. Gather it into two balls, flatten each into a disk, and wrap in plastic wrap or parchment paper. Chill the dough for at least 20 minutes. Preheat the oven to 350 F. Line two large baking sheets with parchment paper or silicone liners. On a lightly floured surface, roll out one of the dough disks to between 1/8 and 1/4-inch thick. Use a 2 1/2- or 3-inch round cookie cutter or drinking glass to cut out circles. Gather up the dough scraps, re-roll, and continue cutting circles with the remaining dough. Carefully transfer the dough circles to the prepared baking sheets and place 1/2 to 3/4 teaspoon of lemon curd in the center of each dough circle. Fold up the edges to form a triangle shape, allowing some of the filling to show. Pinch the corners of the dough to seal well. Bake the hamantaschen in the preheated oven for 15 to 18 minutes, or until the dough is firm and the bottoms begin to turn a light golden brown. Transfer the hamantaschen to a wire rack to cool. Enjoy!