Popular fillings include: apricot jam, raspberry jam, strawberry jam, and chocolate chips
Mix sugar, oil, and (melted) margarine. Then add eggs and orange juice, and add remaining dry ingredients, and mix together well.
Cover the dough and refrigerate it for a few hours (2-3 hours at the minimum) before rolling it on wax paper covered with flour (to prevent it from sticking). You might want to tape the wax paper to your tabletop so that it is easier to roll the dough. Use a rolling pin (or wine bottle) to flatten chunks of the dough.
Once the dough is flattened you can use a drinking glass to cut out circles from the dough. Then use a teaspoon to put a little bit of filling in the middle before bringing up each side and sealing the hamantaschen. You can dunk your fingers in a bit of water before pinching the dough at the hole of the triangle, so that the hamantaschen seal more tightly.
Place onto a greased pan and bake at 350 degrees for 12-14 minutes.