30 Servings
3 Hours
Allergens
Combine the ingredients for the dough and knead until smooth. Refrigerate for two to three hours.
Divide into four parts. Roll out each part 17 inches wide. Cut into three-inch strips lengthwise.
Tips:
This dough is great for hamentashen, rugelach, danishes etc.
In mixer, combine ingredients for either filling, mixing well.
Place filling lengthwise down center of each strip. Fold sides over.
Place seam-side down onto cookie sheets. Bake for 15 to 18 minutes. Do not overbake!
When cool, cut into one-and-a-half-inch bars. Drizzle melted chocolate or dust with confectioners’ sugar.
Preheat oven to 350 degrees Fahrenheit.
Notes:
If larger bars are desired, cut rectangles wider, six by 17 inches. Proceed as above.
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Does the filling without nuts need 7 CUPS cocoa???
Oh no- I see how that isn’t so clear. I believe the recipe meant seven-eighths of a cup, not 7 cups! Measure one full cup and remove two tablespoons.
is the dough supposed to be sticky before it sits?
My guess would be that the dough may be a little sticky but once it sits in the fridge it should harden
Does the topping need to be whipped?
no, just pour it all in together