| 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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