Strawberry Wine and Chocolate Hamantaschen

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Preparation

To make the red wine syrup, place wine, sugar, and vanilla into a small pot. On medium heat, stir until sugar is dissolved. Set heat to low and simmer until syrup has reduced and is thick, about 10-15 minutes. Place in a small bowl and set aside to cool.

Now we will make the dough,

Whisk together the flour and salt in a medium bowl, and set aside.

Using your mixer, cream together the butter and sugar until the mixture is light and fluffy. Add the egg and vanilla and mix until well blended.

With the mixer on low, gradually add the flour mixture to the butter mixture until the two are thoroughly blended.

Turn out the dough onto a clean surface and mold it together into a large disk.

Cut the disk into 3 equal parts so it's easier to handle. Place dough in between 2 large pieces of parchment paper and roll out with a rolling pin until even and about ¼ inch thick. Do the same until all the dough is rolled out.

Using a circle cookie cutter, cut out circles from the dough and place them onto a baking tray.

To make the filling :

Mix strawberry jam with 1-2 tbsp of the red wine syrup.

Using a tsp, place a small dollop of the jam mixture into the center of each circle cookie.

To make the triangular shape, lift one side of the circle up and pinch the corner together. Lift the second side up and pinch the remaining 2 sides together, forming a triangular shape.

Place the baking tray with completed hamantaschen into the fridge and chill for a minimum of 30 minutes.

Bake in a 350°F oven for 8-10 minutes until golden brown. Allow to cool for 10 minutes and then transfer to a cooling rack.

Once, fully cooled, drizzle the cookies with melted chocolate.

Enjoy!