Make the Strawberry Dough:

Place the strawberry powder and the rest of the dry ingredients in the bowl of a food processor (flour through sugar) and pulse to combine. Add the margarine and shortening and pulse until mixture resembles a coarse meal. Add the beaten egg and pulse until combined.

Remove the mixture from the food processor and pour into a large bowl. Press the dough together gently. If it makes a ball it is done. If it is still crumbly sprinkle the dough with one tablespoon of ice water and mix until it comes together into a smooth ball. If the dough still seems too dry add the remaining water until the dough just comes together.

Flatten the dough into a disk, wrap in plastic wrap and refrigerate for one hour.

Make the Vanilla Dough:

Follow the instructions above but add the scraped out seeds of the vanilla bean to the flour mixture in place of the strawberries.

Make the Chocolate Dough:

Follow the instructions above but add the cocoa powder to the dry ingredients in place of the strawberries.

Make the Hamentashen:

Place the strawberry dough between two pieces of parchment paper and roll it into a rectangle that is approximately 10 inches by 12 inches. It should be about a half inch thick. Set the strawberry dough aside.

Repeat with the other two doughs.

Peel the top piece of parchment off each of the doughs. Invert the vanilla dough on top of the strawberry dough and remove the bottom piece of parchment. Invert the chocolate dough on top of the vanilla dough. Using a sharp knife trip the rectangle to an even 10 x 12. Starting on one of the long sides carefully run a spatula between the edge of strawberry dough and the parchment. Carefully roll up the dough. It is helpful to run the spatula under the strawberry dough every few inches to keep it from sticking as it rolls. The dough may crack a bit as it rolls, that is fine. Just gently pinch it back together. Once the dough it all the way rolled up use the parchment paper to tightly wrap the dough log. Gently roll the log against the counter to make sure it is tightly rolled. Chill until firm enough to slice, at least two hours but preferably overnight.

Preheat the oven to 350. Combine the strawberry preserves and corn starch in a medium bowl and stir until well combined. Remove the dough roll from the refrigerator. Unwrap it and slice it into 1/4 inch slices. Rotate the dough log every few minutes to keep it from developing a flat side. The ends may not be as large or well swirled as the middle. Save the imperfect end scraps and press them together into circles for more abstract hamentashen.

Place each circle on a parchment lined baking sheet. Let the dough stand for 5-10 minutes to warm up. Fill with a scant teaspoon of the jam mixture. Sprinkle with a few small pieces of chocolate. 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. Fold two sides of the circle 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 the hamentashen until they are slightly firm to the touch, 9-11 minutes. Remove from the oven and let cool for one minute. Transfer to cooling rack and let cool completely.