Glazed Chocolate Pockets | Cookie Recipes

Glazed Chocolate Pockets | Cookie Recipes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 cup powdered sugar
1 (3 ounce) package cream cheese -- softened
1/2 teaspoon vanilla
1/3 cup flaked coconut
3/4 cup butter or margarine -- softened
2/3 cup granulated sugar
1 egg
2 cups all-purpose flour
1/3 cup baking cocoa
1/4 teaspoon salt
Two-Way Glaze -- (recipe follows)
TWO-WAY GLAZE
1 cup powdered sugar
4 teaspoons milk (4 to 6 teaspoons)
1 tablespoon baking cocoa
1 teaspoon milk (1 to 2 teaspoons)
Heat oven to 375º. Mix powdered sugar and cream cheese with spoon
until thoroughly blended. Stir in vanilla and coconut; reserve. Beat
butter, granulated sugar and egg in large bowl with electric mixer on
medium speed, or mix with spoon. Stir in flour, cocoa and salt.
Roll dough into rectangle, 16 × 12 inches, on lightly floured
cloth-covered surface. Cut into 4-inch squares. Cut squares diagonally
in half to form triangles. Place 1 level teaspoon coconut mixture in
center of each triangle; flatten slightly. Fold points of triangle to
corner, and press edges to seal. Place on ungreased cookie sheet.
Bake 10 to 12 minutes or until set. Remove from cookie sheet to wire
rack. Cool completely. Drizzle with Two-Way Glaze.
TWO-WAY GLAZE:
Mix powdered sugar and 4 to 6 teaspoons milk in 2-cup liquid
measuring cup until thin enough to drizzle. Drizzle about half of the
glaze over cookies by pouring from measuring cup. (About 3
tablespoons will remain.) Stir cocoa and 1 to 2 teaspoons milk into
remaining glaze in cup. Drizzle chocolate glaze over vanilla glaze on
cookies.