The measurements for the dough are almost exactly those of Tora Avey's recipe for "Buttery Hamantaschen." I used that recipe and made the best hamantaschen ever. (She has orange zest as well as vanilla extract in the dough.)
The big mistake in your recipe is using jam, which liquefies in the oven, rather than the traditional and much thicker lekvar. I improvised a fig/ginger lekvar using dried black mission figs pureed in my mini-chop mixed with fig-ginger jam.

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