hamantashen

[laurajv]

So a few years back I found that my usual sources of hamantashen all set off my stupid autoimmune disease (I assume this has to use with whatever margarine they are using). as a result I have been attempting to make my own but they all taste wrong to me. (....I suppose this could have to do with the margarine I am using?) The recipe I've tried that is closest to what I remember is this one: https://yaykosher.com/classic-hamentashen/ 

anyway, I am wondering if anyone has a recipe they like that they can share? Or tips? Or is it possible there are regional trends in hamantashen such that I'm going to need a local recipe?