Raspberry & Chocolate Filled Pockets

Total Time: 1 hr 45 mins Preparation Time: 1 hr 30 mins Cook Time: 15 mins

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 , slightly beaten
• 1/2 cup mini chocolate chip
• 1 teaspoon shortening

Recipe

• 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 ; 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.