Recipe - My Mothers Cookie Dough (Murbe Teigh In German)

1 Stick margarine
1/3 cup Sugar
1 Egg
1 One half cup Flour
1 teaspoon Baking powder
1 teaspoon Vanilla or 1 tsp vanilla
sugar 1st dissolved in the
egg.

CHOCOLATE FILLING
3 tablespoon Sugar
3 tablespoon Cocoa powder
1 teaspoon Oil
Enough water to make a
spreadable paste

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 JEWISHFOOD digest V97 #317 by EGRocky EGRocky@aol.com on Dec
4, 1997