In a medium bowl, sift together the flour, baking powder and salt. Set aside.

In a separate bowl, whisk together the eggs, oil, sugar, lemon zest, and vanilla until mixture is creamy and foamy. Slowly add in the dry mixture with a wooden spoon until combined and dough forms.

Wrap dough in plastic and refrigerate for 1 hour.

Preheat oven to 350 degrees. Line 2 baking sheets with parchment paper or Silpat mats (I prefer parchment paper).

Roll out dough into circles on lightly floured surface or board with a rolling pin to 1/4" thickness using a 3-inch round cookie cutter or 3" drinking glass. Place each circle on the parchment paper, leaving space in between them.

Place a tsp. of jam in the center of each circle. Starting with the left side, fold the left side in over part of the jam, then fold the right side, and finally fold up the bottom third of the circle so the jam is still visible. Pinch each corner to form a seal so the jam does not leak out. DO NOT OVERSTUFF WITH JAM!! Only use one teaspoon of jam or the jam will leak out when it bakes.

Brush the pastry with egg wash for a golden color and bake for 20 -22 minutes at 350 degrees.

Remove from oven and place on rack to cool. At this point, I like to add a small amount of additional jam to each hamantaschen to fill the centers a little more. Do this with a small spoon.

After the hamantaschen have cooled for 15 minutes, line a baking sheet with wax paper and set aside. Pour candies or sprinkles into bowls. Melt chocolate chips in microwave for 60-90 seconds (check after 60 seconds) and stir with a spoon. Carefully dip one corner into the melted chocolate and then sprinkle on the toppings over the chocolate. Lay flat on the wax paper and refrigerate for 20 minutes or until set.