| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | German | 1 | Servings | |
INGREDIENTS
| 1 | Stick margarine | |
| 1/3 | c | Sugar |
| 1 | Egg | |
| 1 1/2 | c | Flour |
| 1 | ts | Baking powder |
| 1 | ts | Vanilla or 1 tsp vanilla sugar 1st dissolved in the egg. |
| 3 | tb | Sugar |
| 3 | tb | Cocoa powder |
| 1 | ts | Oil |
| Enough water to make a spreadable paste |
INSTRUCTIONS
CHOCOLATE FILLING Blend together by hand adding dough if too sticky. Roll out and cut into shapes, bake until lightly browned at 350. NOTE: This is a multipurpose dough. I use it for Hamentashen, and also roll it out in a large rectangle and fill with chocolate, then roll like a strudle. I've also made fruit pies with this dough. It's always a hit. I usually double the recipe when I make it. Chocolate filling: (for 1 roll) Mix, spread on rolled out rectangle of dough, bake at 350 for about 45 mintues, or till golden. Posted to JEWISH-FOOD digest V97 #317 by EGRocky <EGRocky@aol.com> on Dec 4, 1997
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