| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
German |
|
1 |
Servings |
INGREDIENTS
| 1 |
|
Stick margarine |
| 1/3 |
c |
Sugar |
| 1 |
|
Egg |
| 1 1/2 |
c |
Flour |
| 1 |
t |
Baking powder |
| 1 |
t |
Vanilla or 1 tsp vanilla |
|
|
sugar 1st dissolved in |
|
|
the |
|
|
egg. |
| 3 |
T |
Sugar |
| 3 |
T |
Cocoa powder |
| 1 |
t |
Oil |
|
|
Enough water to make a |
|
|
spreadable paste |
INSTRUCTIONS
1997
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,
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