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Hamantaschen, Chocolate II (D/P, TNT)
Source: Baker Boulanger
Yield: about 3 dozen

1/4 cup shortening
3/4 cup unsalted butter or margarine
1-1/2 cups white sugar
2 eggs
1/2 cup milk or water
2 teaspoons vanilla
1/2 cup cocoa powder
4 cups all-purpose flour
1/4 teaspoon salt
2-1/2 teaspoons baking powder
chocolate hazelnut paste, one jar
egg wash
sugar for sprinkling

Cream the shortening, butter or unsalted margarine and sugar.

Add eggs and blend until smooth. Add milk or water and vanilla. If mixture seems curdled, add a bit of the flour to bind it. Fold in cocoa, flour, salt and baking powder. Mix to make a firm but soft dough.

Transfer dough to a lightly floured work surface and knead gently to form into a large smooth round. Divide dough in two portions, wrap in plastic and chill for 10 to 20 minutes.

Preheat oven to 350°F. Line baking sheet(s) with parchment and double up sheets (one inside another) to avoid burning.

Roll dough on a lightly floured board to a thickness of about 1/8". Cut into 3" rounds with a cookie cutter. Brush rounds with egg wash.

Fill with a generous teaspoon full of chocolate hazelnut paste (or other filling). Bring up three sides to make a triangle. Brush filled pastry with egg wash and sprinkle with sugar if desired. (Dough may be refrigerated, wrapped in plastic, for 2 to 3 days. Warm to room temperature before rolling.)

Bake pastries in top third of oven for 18 to 25 minutes. Cool thoroughly before serving.

Poster's Notes:
Chocolate hamantaschen make for a nice change and they're perfect for kids who may not care for some of the more tart fruit fillings. You will find chocolate hazelnut paste in the peanut butter and jam section of most supermarkets.

Posted by Nancy Berry

Nutritional Info Per Serving: N/A