In a large bowl with a stand or hand mixer, blend butter and sugar until light and fluffy, about 3 minutes. Then add vanilla, 1 egg and orange juice and combine. Then add flour, baking powder and salt and mix just until combined. Dough should be slightly sticky.
Form dough into a large ball, cover with plastic wrap and chill overnight.
When you are ready to make your hamantaschen, preheat your oven to 350 degrees F and roll out the dough on a floured surface until it is 1/8 inch thick. Use a 3 or 3 1/2-inch circle cookie cutter to cut circles in the dough. The top of a wine glass works too! Roll out the scraps and recut into circles.
Then take a teaspoon of the jam and put it in the center of each circle. Don’t add any more- the filling will spread to fill the cookie, and anymore would just run over the top making for an ugly hamantaschen.
Fold two sides together overlapping at the bottom, and then fold the top down and squish it together so it resembles a heart. Place on a parchment lined cookie sheet and freeze for 30 minutes to prevent spreading.
Use the last egg as an egg wash to give the hamantaschen shine and help it hold its shape. Then bake for 12-15 minutes until golden brown.
Cool your cookies on a cooling rack.
Then melt the white chocolate in a double boiler or the microwave and dip the end of the heart in it, or you can drizzle if that floats your boat. White chocolate is temperamental and can seize up easily, so if yours does just add a little bit of vegetable, canola or grapeseed oil until it is fluid again. Then, cover with glitter if desired.