To make the dough

Pulse the dry ingredients in the food processor until well combined. Add the margarine and shortening and pulse until mixture resembles a coarse meal. Add the beaten eggs and pulse until combined.

Remove the mixture from the food processor and pour into a large bowl. Sprinkle with two tablespoons of ice water and mix until it comes together into a ball. If the dough seems too dry add the remaining water one tablespoon at a time until the dough just comes together.

Divide the dough into two disks, wrap each disk in plastic wrap and refrigerate for one hour.

While the dough is chilling make the filling.

Place the margarine a small saucepan and melt over medium-high heat. Once the margarine is melted strain in the powdered sugar, corn syrup, and salt. Bring to a rolling boil and remove from the heat. Stir in the vanilla, bourbon and pecans and chill until firm.

Working with one disk of dough at a time roll out the dough. It is easiest to roll the dough out between two pieces of parchment paper. If the dough gets sticky while working with it place the parchment paper on a cookie sheet in the freezer for a few minutes. Cut the dough into circles, using a round cutter. Fill each circle with a small amount of filling. (For 2 inch circles use about a teaspoon of filling).

Be careful not to overfill the hamentashen or they will burst open in the oven. Also, if there are any holes in the dough the filling will leak out in the oven so patch any cracks in the side of the hamentashen before baking. Brush each circle with the egg wash and fold two sides together, pinching tight to make a corner. Fold up the remaining side to make a triangle with the filling showing in the middle and pinch the other two corners well. It is important that they are well pinched, so that they do not come open in the oven.

Bake at 350 until they are slightly firm to the touch, about 11 minutes. Transfer to cooling rack and let cool completely.