Frank's Recipes! Chocolate Almond Parson's Hats

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Chocolate Almond Parson's Hats

These cookies resemble the tri-cornered hats of old with their triangular shape and domed filling in the center.

1 1/3 cups margarine or butter
31/2 cups all-purpose flour
1 1/2 cups sugar
2/3 cup unsweetened cocoa powder
2 eggs
1 teaspoon baking powder
1/2 teaspoon salt
Almond Filling

In a large mixing bowl beat margarine or butter with an electric mixer on medium to high speed about 30 seconds or till softened. Add about half of the flour. Then add the sugar, cocoa powder, eggs, baking powder, and salt. Beat till thoroughly combined, scraping sides of bowl occasionally. Beat or stir in the remaining flour. Divide dough in half. Cover and chill 1 to 2 hours or till easy to handle.

On a lightly floured surface, roll each half of dough to 1 /4 inch thickness. Using a 2 1/2 inch cookie cutter, cut dough into rounds. Spoon 1 teaspoon of Almond Filling onto the center of each round. To form each tri-cornered hat, lift up three edges of dough round. Fold the edges toward the filling, but not over the filling. Then pinch the three outer points together. Place cookies 2 inches apart on an ungreased cookie sheet. Bake in a 350 oven for 10 to 12 minutes or till edges are firm. Remove the cookies from the cookie sheet and cool them on a wire rack.

Makes about 48.

Almond Filling:
In a small mixing bowl beat one 8-ounce can almond paste, 1/4 cup sugar, 1 egg, and 1 tablespoon all-purpose flour until smooth.

Makes about 1 cup.