Chocolate Covered Strawberry Hamantaschen

• Vegetarian

• Refrigerated

  • 2 Eggs

• Condiments

  • 1 cup Butter or margarine
  • 1 cup Strawberry preserves

• Baking & Spices

  • 4 cups All-purpose flour
  • 3 tsp Baking powder
  • 1 tsp Salt
  • 4 cups Semi-sweet chocolate chips
  • 1 1/2 cups Sugar
  • 2 tsp Vanilla
  • 2 cups White chocolate chips

• Oils & Vinegars

  • 1 2/3 tbsp Coconut oil

• Liquids

  • 4 tsp Water

Found on passthechallah.com

Ingredients

• 4 cups sifted all-purpose flour
• 3 teaspoons baking powder
• 1 teaspoon salt
• 1 cup butter or margarine
• 1½ cups sugar
• 2 eggs
• 4 teaspoons water
• 2 teaspoons vanilla
• 1 cup strawberry preserves (I like Bonne Maman brand)
• 4 cups semi-sweet chocolate chips
• 1 tablespoon coconut oil
• 2 cups white chocolate chips
• 2 teaspoons coconut oil

Directions

• Preheat oven to 375 degrees.
• To make the hamantaschen: In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
• In the bowl of a stand mixer, cream together the margarine and sugar until smooth. Add the eggs and vanilla, and mix until combined.
• With the mixer on low, add the flour mixture in small batches, alternating with the water. Mix until a smooth batter forms.
• Form the dough into a ball, cover with plastic wrap, and chill in the refrigerator for at least one hour.
• To roll out the dough, sprinkle a large, clean surface with flour. Roll out dough with a floured rolling pin, until the dough is ⅛ inch thick. Using a cookie cutter or the rim of a drinking glass, cut dough into 3-inch circles. Gather scraps and re-roll until all the dough is cut.
• Fill each circle with 1 teaspoon of strawberry preserves. Pull up the sides and pinch together, to form a triangle. To seal the edges, rub a small amount of cold water on each dough seam.
• Place hamantaschen on a cookie sheet lined with parchment paper. Bake for 12-14 minutes, or until the edges are just golden. Transfer to a wire rack to cool completely.
• To dip the hamantaschen: line a cookie sheet with parchment or wax paper and set aside.
• Add semi-sweet chocolate chips and 1 tablespoon of coconut oil to a microwave-safe bowl (you want a bowl that is narrow and deep, so you have enough room to dip the hamantaschen in the chocolate without hitting the bottom of the bowl).
• Microwave for 60 seconds on 50% power. Stir chocolate and return to microwave.
• Microwave for 30 seconds on 50% power. Stir and return to microwave.
• Repeat step 12 until chocolate is smooth and just melted.
• Dip one corner of room-temperature hamantaschen in the chocolate. Lay on wax paper. Repeat with remaining hamantaschen.
• To melt the white chocolate and 2 teaspoons of coconut oil, follow steps 10-13.
• Pour melted white chocolate into a small Ziploc bag. Cut off a tiny tip of the Ziploc bag and move white chocolate towards the corner with the tip cut off.
• Drizzle white chocolate over the chocolate-dipped hamantaschen (as pictured above). Let the hamantaschen cool in the fridge until the chocolate has hardened. Enjoy!