Chocolate Hamantashen

Beat margarine in the mixer at medium speed for 2-3 minutes or until softened. Add half of the flour. Then add the sugar, cocoa, eggs, baking powder and salt. Beat until combined, scraping the sides of the bowl if necessary. Stir in the remaining flour. Divide dough in half. Cover and chill for 3 hours.

Prepare almond filling. Mix almond paste with sugar until combined. Add egg, then flour and mix until smooth. Set aside.

Remove one half of chocolate dough from refrigerator. On a lightly floured surface, roll out to 1/4” thickness. Cut out 2 1/2” rounds. Spoon one level teaspoon of filling in the center of each round.

Reroll scraps and cut more 2 1/2” circles. Fill as directed. Repeat with the other half of the dough.

To form hamantasch, lift three edges of the circle toward the filling and pinch each corner tightly. Place 2 inches apart on an ungreased cookie sheet. Bake in at 350o for 12Minutes or until the edges are firm. Remove from cookie sheet and cool on a wire rack.