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Hamantaschen, Chocolate III (D, TNT)
Source: "Melting Pot Memories," by Judy Bart Kancigor
Yield: about 3 dozen

8 oz. cream cheese
1/2 pound margarine (2 sticks)
3 tablespoons sugar
2 cups flour

Chocolate Filling:
3 squares unsweetened chocolate
1 teaspoon vanilla
1 can sweetened condensed milk

Make Dough:
Bring cheese and margarine to room temperature; then mix. Add sugar and flour. Chill until firm.

Make Filling and Assembly:
Heat filling ingredients together slowly and stir until smooth.

Roll and cut out with floured glass. Fill with chocolate filling or use fresh or canned fruit or poppy seed filling, if you like. The Solo apricot is really good.

Form into shapes. To make Hamantaschen, pinch in 3 places equally apart to form triangles. The rest of the year pinch together once in the center to make a filled bow.

Bake at 425°F 10 to 15 minutes. Sprinkle with powdered sugar.

Poster's Notes:
A friend gave me her traditional family recipe for Polish kolacky. I shaped them as Haman's hats and made them for Purim. Because my family wouldn't touch poppy seed filling, preferring chocolate to even any fruit, I created my own tradition.

These Hamantaschen are rich and more cookie-like than the usual. Be sure to use only a TINY amount of filling so they don't open. You can freeze the leftover filling.

Posted by Judy Bart Kancigor

Nutritional Info Per Serving: N/A