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Hamantaschen with Chocolate Filling
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Purim cookies are rich and soft with a wonderful chocolate and cream cheese filling. Prep time includes refrigerating dough.

Serves: About 2 dozen

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Ashkenazi Dairy Dessert

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2/3 cup butter, room temperature
1/2 cup sugar
1 egg
1/2 teaspoon vanilla
2 cups unbleached all-purpose flour
1 teaspoon baking powder
Pinch of salt

1 package cream cheese, room temperature
1 egg
4 teaspoons cocoa powder
1/2 cup sugar


  1. In a mixer, cream the butter with sugar. Add the egg and vanilla. Cream until the smooth.
  2. In a separate bowl mix the flour, baking powder, and salt, then add the flour mixture to the butter mixture.
  3. Process until a ball of dough is formed. The dough ball should have some elasticity to it. Add flour if too sticky.
  4. Refrigerate dough for 90 minutes.
  5. Prepare the filling: beat together the cream cheese, egg, cocoa and sugar.
  6. Take one fourth of the dough and roll out on a lightly floured board to a thickness of 1/8 inch. Cut out 3 inch circles.
  7. Add 1 teaspoon of filling to the center of the circle then fold over three sides to make a triangle.
  8. Repeat with remaining dough and filling.
  9. Bake on well-greased cookie sheets in a 350 degree Fahrenheit oven for 15 minutes or until the top is lightly browned.

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