In a large mixing bowl, cream the butter and sugar. Add in the eggs one at a time and then the vanilla.

Sift in the flour, baking powder and salt and mix until a smooth dough forms. It should be tacky but not sticky and should not crumble between your fingers.

Knead in the sesame seeds. 

In another bowl, mix the tahini, sugar, vanilla and rice flour until a smooth paste forms. Set aside.

Roll between two sheets of Gefen Parchment Paper and use a two-inch cookie cutter to create as many circles as you can. Gather together the dough scraps and reroll to form more hamantashen.

In the center of the circles place about two teaspoons worth of the halva spread. You may also place a small amount of the diced halvah into the center as well.

Pinch the top of the circle together tightly so that a point forms. Fold the bottom of the circle up toward the top and pinch the sides so that a triangle forms. The filling should only be a little bit visible in the center.

Place the hamantashen on a cookie sheet lined with Gefen Easy Baking Parchment Paper.

Place in the fridge for 25–30 minutes or until the butter firms up again. 

Bake at 350 degrees Fahrenheit for 16–18 minutes or until golden brown. 

Cool before topping with halvah and serving.