In bowl of an electric mixer, combine margarine, sugar, egg and vanilla extract
and blend until well mixed.
In a separate bowl, combine the cocoa, flour, baking powder, baking soda and
Add dry mix to mixer and blend together until well mixed.
Divide dough into four pieces and chill for one hour.
When chilled, heat oven to 350 degrees F.
Roll dough out on a lightly floured
surface to about 1/4-inch thickness. Cut 3-inch rounds. Re-roll scraps.
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).