My mother's cookie dough (murbe teigh in german)

1 Servings

Ingredients

Quantity Ingredient
1 Stick margarine
⅓ cup Sugar
1 Egg
1½ cup Flour
1 teaspoon Baking powder
1 teaspoon Vanilla or 1 tsp vanilla sugar 1st dissolved in the egg.
3 tablespoons Sugar
3 tablespoons Cocoa powder
1 teaspoon Oil
Enough water to make a spreadable paste

Directions

CHOCOLATE FILLING

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 JEWISH-FOOD digest V97 #317 by EGRocky <EGRocky@...> on Dec 4, 1997

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