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