Glazed Chocolate Pockets
A Betty Crocker betty-crocker-cookies recipe for Glazed Chocolate Pockets.
Ingredients
- 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
- 1 cup powdered sugar
- 4 teaspoons milk (4 to 6 teaspoons)
- 1 tablespoon baking cocoa
- 1 teaspoon milk (1 to 2 teaspoons)
Instructions
- 1
Heat oven to 375º.
- 2
Mix powdered sugar and cream cheese with spoon until thoroughly blended.
- 3
Stir in vanilla and coconut; reserve.
- 4
Beat butter, granulated sugar and egg in large bowl with electric mixer on medium speed, or mix with spoon.
- 5
Stir in flour, cocoa and salt.
- 6
Roll dough into rectangle, 16 × 12 inches, on lightly floured cloth-covered surface.
- 7
Cut into 4-inch squares. Cut squares diagonally in half to form triangles.
- 8
Place 1 level teaspoon coconut mixture in center of each triangle; flatten slightly.
- 9
Fold points of triangle to corner, and press edges to seal.
- 10
Place on ungreased cookie sheet.
- 11
Bake 10 to 12 minutes or until set.
- 12
Remove from cookie sheet to wire rack.
- 13
Cool completely.
- 14
Drizzle with Two-Way Glaze.