Raspberry & Chocolate Filled Pockets |
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Prep Time: 1 Minutes Cook Time: 15 Minutes |
Ready In: 16 Minutes Servings: 8 |
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Rich and interesting-a cross between a cookie and a pastry! Chocolate and raspberry are a WOW combination, but there's no reason why other jam and chocolate combinations won't work. Enjoy:) Ingredients:
1 1/2 cups butter, softened |
8 ounces cream cheese, softened |
1/2 cup powdered sugar |
2 teaspoons grated lemons or 2 teaspoons orange zest |
3 cups flour |
1/4 teaspoon salt |
2/3 cup seedless raspberry jam |
1 cup mini chocolate chip |
1 egg white, slightly beaten |
1/2 cup mini chocolate chip |
1 teaspoon shortening |
Directions:
1. COOKIES: Preheat oven to 375*F.
2. Cream the butter, cream cheese, powdered sugar, and lemon zest until creamy, about 2-3 minutes, using an electric mixer at medium speed; scrap bowl often.
3. Reduce mixer speed to low; add the flour and salt.
4. Beat until well mixed, about 1-2 minutes.
5. Divide dough into fourths; roll out one piece at a time (keep remaining dough chilled) on a lightly floured surface into a 10 square.
6. Cut into 16 2 1/2 squares.
7. Place 1/2 tsp.
8. jam in the center of each square.
9. Top each with 1/4 tsp.
10. chocolate chips.
11. Moisten the edges of the squares with the egg white; fold dough over filling to form a triangle and crimp edges with a fork.
12. Repeat with remaining dough and filling.
13. Place the pockets 1 apart on ungreased cookie sheets.
14. Bake for 13-15 minutes, or until lightly golden.
15. Cool cookies completely on a wire rack.
16. Melt the chocolate chips and the shortening together in a saucepan over low heat, stirring occasionally, until smooth.
17. Drizzle over the cooled cookies.
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