Chocolate Hamentashen
Deborah David
ingredients
DOUGH- 1/2 cup margarine
- 3/4 cup sugar
- 1 egg
- 1 tsp vanilla
- 1 1/2 cup flour
- 1/2 cup cocoa (Dutch process)
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- One small Reese’s peanut butter cup (dairy)
- One-tablespoon marshmallow fluff (pareve [non-dairy])
- One large Hershey’s kiss (dairy)
- Several chocolate or butterscotch
- chips (pareve [non-dairy])
- Chocolate spread (pareve)
- Hazelnut spread
- Raspberry jam
directions
- 1
In a large mixer combine margarine, sugar, egg and vanilla until fluffy. In a separate bowl, combine all dry ingredients. Add to mixer and mix briefly to blend. Chill for 1 hour. Divide dough into quarters. Roll into 1/4 inch thickness on a lightly floured board. Cut out 3 inch rounds. Reroll scraps.
- 2
Place filling in the center of each dough round. Fold three sides up to form a triangle, leaving some filling exposed in the center.
- 3
Place cookies 2 inches apart on greased cookie sheets. Preheat oven to 350 degrees. Bake for 15-17 minutes or until crisp. Transfer to a wire rack to cool.
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