In a bowl, whisk together gluten-free flour, xanthan gum (if needed), baking powder, and salt.

In another bowl, cream together the softened butter and sugar until light and fluffy.

Add egg, beating well. Stir in the vanilla extract.

Gradually add the dry ingredients to the wet ingredients, mixing until a soft dough forms. Refrigerate the dough for at least one hour.

Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius) and line a baking sheet with parchment paper.

Roll out the chilled dough on a gluten-free floured surface. Cut circles using a round cookie cutter.

Place a small amount of apricot preserves in the center of each circle. (I use a pastry bag or ziptop bag with the tip cut off, to keep things neat.) Fold the edges to create a triangular shape, pinching the corners to seal.

Bake for 12 to 15 minutes or until the edges are golden brown.

Allow the hamantaschen to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.