Chocolate Raspberry Hamantashen recipe (Pareve)

Source: Chicago Jewish News

1/2 cup margarine
3/4 cup sugar
1 egg
1 1/2 teaspoons vanilla extract
1 1/2 cups flour
1/2 cup Dutch process cocoa
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 jar raspberry preserves

In bowl of an electric mixer, combine margarine, sugar, egg and vanilla extract and blend until well mixed.

In a separate bowl, combine the cocoa, flour, baking powder, baking soda and salt. Add dry mix to mixer and blend together until well mixed. Divide dough into four pieces and chill for one hour.

When chilled, heat oven to 350 degrees F. Roll dough out on a lightly floured surface to about 1/4-inch thickness. Cut 3-inch rounds. Re-roll scraps. Place 1 teaspoon raspberry preserves in center of round and fold three sides up to form a triangle, leaving some preserves visible in center. Pinch corners and place on greased cookie sheet, two inches apart (hamantashen will expand). Bake for 15 minutes. Cool on a wire rack.

Makes 2 dozen.