Fancy Raspberry Hamentashen (easy!)

Dress up your hamentashen this year with this gorgeous pink chocolate! Same basic Hamentashen dough but with a glow up :)

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Course: Dessert, Snack, Treat

Cuisine: israeli, Jewish

Keyword: Baking, Easy, holiday, Jewish, purim

Prep Time: 15 minutes

Cook Time: 10 minutes

Decorating time: 15 minutes

Total Time: 40 minutes

Servings: cookies

Calories: 144kcal

Cost: 5$

I a large mixing bowl lightly beat 2 eggs with a whisk, add ½ cup of oil, ¾ cup of sugar and 1 tsp vanilla, mix well.
Add 2 ¼ cups of flour, ½ Tblsp baking powder and ¼ tsp of salt. Mix until dough forms.
If the dough is very sticky to the touch add about 1 Tablespoon of flour at a time. The dough should not be dry, so do not add too much.
Roll out the dough between two pieces of lightly floured parchment paper until about 1/2 inch thick and cut out circles using a cookie cutter or the top of a drinking glass.
Place a teaspoon of filling in the center of each circle. Fold up the edges to form a triangle. Gently pinch sides and smooth them out.
Bake at 350°F for 10 minutes. Let cool on a wire rack.
Melt chocolate in a microwave safe bowl in 15 second incraments, stirring well in between each 15 seconds. When the chocolate is mostly melted, DO NOT place back in the microwave, just mix well with a spoon until completely melted.
Dip hamentashens one at a time into the melted chocolate until completely covered.
Top each hamentashen with a sprinkle of the dried raspberries while the chocoalte is still wet.
Let the hamentashens set on a baking sheet or wire rack until set to the touch.