Peanut Butter Hamantashen
Source: Fast and Festive Meals for the Jewish Holidays by: Marlene Sorosky

Ingredients

• 4 tbl butter or margarine, at room temperature
• 1 cup powdered sugar
• 1 large egg
• 1 tsp vanilla
• 2 oz unsweetened chocolate melted and cooled slightly
• 11/2 cups all purpose flour
• 1/2 tsp baking soda
• 1/4 tsp salt

Peanut Butter Filling:

• Scant 3/4 cup creamy peanut butter
• 1/2 cup strawberry jam
• 3 bl milk or (I use non dairy creamer)
• Strawberry jam for topping (optional)

Directions

• Preheat oven to 350 degrees F and spray two cookie sheets
• In mixing bowl with electric mixer, cream butter and sugar on medium high speed until very light and fluffy, about 2 minutes. Mix in egg and vanilla until well blended. Mix in melted chocolate.Add flour, baking soda and salt and mix on low speed until incorporated. Mix on medium speed for 1 minute. Shape into a flat disk and wrap in plastic wrap. Refrigerate until cold enough to roll. In a medium bowl stir peanut butter and jam together Stir in milk.
• Divide dough in half; cover 1 portion until ready to use. Roll half between 2 sheets of wax paper into 1-1 inch circle about 1/8 - inch thick. Using 3 inch cutter, cut out circles and spoon 1 3/4 tsp into center and form triangle.
• Bake 10 to 12 minutes or until cookies are firm. Cool two minutes and top each cookie with dollop of jam and return to oven for 1 minute and then cool two minutes and remove from pan. These can be frozen.
• Enjoy