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Parve
Easy
50 Minutes
Diets 
3/4 cup margarine, softened
1 cup sugar
1 egg
1/2 teaspoon Gefen Vanilla
2 cups Glicks Flour
1/2 teaspoon Haddar Baking Powder
3 of your favorite toppings (we used colorful sprinkles, toasted coconut, and shaved chocolate)
6 ounces best quality semisweet chocolate, such as Geneve, or bittersweet chocolate (not unsweetened)
2 tablespoons butter or margarine
1/2 cup heavy cream or nondairy creamer
Wash your hands, clear your counters, and preheat your oven to 375 degrees Fahrenheit.
Combine margarine and sugar in a large bowl with a hand mixer. Beat in egg and vanilla until combined. Add flour and baking powder and mix until combined.
Divide the dough into three even parts. Add your favorite toppings to each. Mold each section into a long log shape. Put them onto a Gefen Parchment Paper. Then attach the three logs together and use parchment paper to mold them into a large triangle. Using a very sharp knife, cut thin slices (about 1/4 inch thick) and carefully lay them out on your parchment-lined baking sheet.
Place in the oven and bake for about 12 to 15 minutes at 375 degrees Fahrenheit, or until it reaches the softness/crispiness you like best.
(Optional) Make your ganache. In a double boiler, allow the chocolate to melt, and then mix well. Using a spoon, put a small circle of the ganache in the center of each cooled hamantaschen. It will firm up as it sits.
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