Print Recipe

Chocolate Raspberry Hamantashen (Pareve)



  • 1/2 cup margarine
  • 3/4 cup sugar
  • 1 egg
  • 1 1/2 teaspoons vanilla extract
  • 1 1/2 cups flour
  • 1/2 cup Dutch process cocoa
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 jar raspberry preserves


  1. In bowl of an electric mixer, combine margarine, sugar, egg and vanilla extract and blend until well mixed.
  2. In a separate bowl, combine the cocoa, flour, baking powder, baking soda and salt.
  3. Add dry mix to mixer and blend together until well mixed.
  4. Divide dough into four pieces and chill for one hour.
  5. When chilled, heat oven to 350 degrees F.
  6. Roll dough out on a lightly floured surface to about 1/4-inch thickness. Cut 3-inch rounds. Re-roll scraps.
  7. Place 1 teaspoon raspberry preserves in center of round and fold three sides up to form a triangle, leaving some preserves visible in center. Pinch corners and place on greased cookie sheet, two inches apart (hamantashen will expand).
  8. Bake for 15 minutes.
  9. Cool on a wire rack.

Makes 2 dozen.

Source: Chicago Jewish News


Widget is loading comments...

Recipe Goldmine



Always Open!

To our Visitors

Recipe Goldmine has been online since April 1999. We hope you enjoy our collection of over 39,000 recipes. Many have contributed to our recipe collections, including our own family, friends, newsletter subscribers, food companies and food organizations.