Dough:

1. In a mixer bowl add the butter, flour, and powdered sugar. Mix on low and raise to high. 
2. While the mixer is working add the vanilla extract and egg. Mix until you get crumbles. 
3. Once you see the crumbles stop the mixer and knead with your hand. Form the dough into a bowl, either in the bowl or on the counter. Wrap with plastic wrap and store in the fridge for 20 minutes. 

Filling:

1. In a food processor add pecans, maple syrup, and cornstarch. Mix on high until all pecans are chopped. Set a side. 

Assemble:

1. Pre-heat the oven to 350 F
2. Roll our the dough between two parchment papers. 
3. Cut our circles by using a cookie cutter or a cup. 
4. Place 1-2 tsp of the filling in the middle and pinch the three corners to create the hamentash. 
5. Place the hamentash on a baking pan lined with parchment paper. 
6. Place in the oven for 15 minutes or until golden brown. Let cool on the pan for five minutes, transfer onto a cooling rack. 
7. Once cooled place aluminum paper under the cooling rack. 
8. In a bowl mix the powdered sugar, maple syrup and water to make the icing. Add water and powdered sugar as necessary. You want it to be thick enough to drip but not watery. Begin icing your hamentash and let the icing harden before moving them. Enjoy!