In a large bowl, combine all the gluten-free flour, baking powder, xanthan gum and salt. Whisk to combine and set aside.

In mixer, beat eggs on high for 1 minute until thick. Add sugar and beat for 1 more minute.

Add oil, orange juice, zest and vanilla extract and beat until combined.

Add gluten-free flour combination slowly to mixture. Mix until well combined and dough begins to gather together (dough will not be stiff enough to form a ball).

Remove dough from the bowl, wrap in waxed paper and refrigerate overnight. Dough can be stored in the refrigerator for several days before baking.

When you’re ready to bake the hamantaschen, preheat the oven to 350. F 

Make the hamantaschen filling: combine all the filling ingredients in a prep bowl and set aside

Work with a quarter of the dough at a time, leaving the remainder refrigerated until needed, so it doesn’t get too soft or sticky. Using a rolling pin, roll out dough between two pieces of waxed paper to about 1/8-inch to 1/4-inch thickness. If dough is sticky, sprinkle some gluten-free flour on the work surface and knead it into the dough. Use a rice flour for this step. 

Using a wide juice glass (or biscuit cutter), press the top of the glass into the dough to cut out 3-inch circles of dough. Gather scraps and reroll for more circles. With a spatula, move dough circles to cookie sheets lined with parchment paper.

Put approximately 1 teaspoon of filling in the center of each circle. Fold up the sides of the circle to form a triangle (symbolic of Haman’s three-cornered hat). Leave an opening at the center of the triangle to let the filling peek through. Pinch edges together to prevent filling from leaking out.

Bake at 350 for 12 to 17 minutes or until edges are slightly brown. Keep an eye on the cookies for the final 2-4 minutes so they brown perfectly and do not burn.

Let cool slightly before transferring to the cooling rack.