This recipe came from an old Mrs. Field's Cookie Cookbook. Originally the cookies are designed to be like ravioli cookies. You take one of the cut out circles, put some of the chocolate topping on it, them top with another cookie and press around the edges with a fork. You are then supposed to sprinkle with powdered sugar. I prefer to make them as if they are hamentashen because you get twice as many cookies for all the effort. You can also fill them with fruit jam or a white or milk chocolate ganache if you want to but I have never done so. I can't remember how many cookies this yields so it is just a super rough estimate based on the hamentashen method