In a stand mixer, cream softened butter with a paddle attachment for one minute. Add granulated sugar and powdered sugar to the bowl and mix for a minute or two until light and fluffy. Add 1 egg, zest from one tangerine, tangerine juice, vanilla extract, and mix to combine.

Whisk flour, cardamom, and salt in a medium bowl, then add flour mixture to the mixing bowl, ½ cup at a time, until the dough comes together. Do not over-mix. Form dough into a disc, wrap in plastic wrap and refrigerate for one hour.

Divide dough into quarters and work with one quarter at a time, while the rest stays wrapped in the fridge. On a floured work surface, use a floured rolling pin to roll out the dough ⅛" thick. If it sticks, use more flour. Cut out as many circles as you can using a 3" cookie cutter or a drinking glass with a 3" rim circumference.

Use a spatula to transfer 12 dough circles onto a parchment-lined baking tray; space out evenly. Add ¾ to 1 teaspoon jam to the center of each circle. Fold the left and right top sides and pinch together in the center to seal. Next, bring the bottom up and pinch the left and right corners to seal. (see video & photos)

Bake hamantaschen cookies on the center rack of a preheated 350℉ oven for 10 to 12 minutes or until the edges are golden brown.

Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack.