Recipe by Nurse_Corie
yummy chocolate cherry pockets
Top Review by elainesullivan
This recipe was impossible to put together. It says to roll out the dough, but it is absolutely impossible to do that because the dough is so sticky. When I read "roll out", I assume the job is one with a rolling pin, but don't even think of trying to do it that way. I finally had to pinch off pieces of dough, flatten them with my hand, and then use the cookie cutter to get the right shape. My kitchen looked like a war zone when I was finished. Nonetheless, the cookies tasted good, and if I were to tackle this recipe again, and lest i have worked out a better procedure. I would love to hear from others who have tackled this recipe to see what they think.
- 1⁄2 cup butter
- 1 (3 ounce) package cream cheese, softened
- 1 1⁄2 cups powdered sugar
- 1⁄3 cup unsweetened cocoa powder
- 1⁄2 teaspoon baking powder
- 1⁄4 teaspoon baking soda
- 1⁄4 teaspoon salt
- 1 egg
- 1⁄2 teaspoon vanilla
- 1 3⁄4 cups all-purpose flour
- 1⁄2 cup cherry preserves
- 2 tablespoons sniped dried cherries
- 4 ounces semisweet chocolate, chopped
- 2 teaspoons shortening
- sliced almonds, toasted
Directions See How It's Made
- in a large bowl, combine butter and cream cheese; beat with an electric mixer on medium to high speed for 30 seconds. Add powdered sugar, cocoa powder, baking powder, baking soda, and salt; beat until combined. Beat in egg and vanilla. Beat in as much of the flowr as you can with the mixer. Stir in remaining flour. Divide dough in half. Cover and chill about 2 hours or until dough is easy to handle.
- Meanwhile, for cherry filling: Stir together cherry preserves and dried cherries.
- Preheat oven to 375. Line two cookie sheets with foil; set aside. On a lightly floured surface, roll each half of the dough to about 1/8 inch thickness. cut douh using a 3 inch scalloped or plain round cookie cutter. Place cutouts1/2 inch apart on prepared cookie sheets. Spoon a scant 1 t. of the cherry filling onto the center of each circular cutout. Brush edges of the cutouts with water. Fold each cutout in half over filling. Using your finger, gently press edges to seal. Bake in theh preheated oven for 8-9 minutes or until edges are firm. Transfer cookies to a wire rack set over waxed paper; cool.
- In a heavy small saucepan, combine chocolate and shortening; heat and stir over low heat until mixture is melted. Spooon chocolate mixture into a heavy resealable plastic bag. Snip a small corner off bag; drizzle chocolate over cookies, if desired. Let stand until chocolate sets.