Raspberry & Chocolate Filled Pockets

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:)

• Ready In: 1 hr 45 mins
• Yields: 5 dozen

Ingredients

• COOKIE DOUGH

• 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

• FILLING

• 2⁄3 cup  seedless raspberry jam
• 1  cup  mini chocolate chip
• 1  egg white, slightly beaten

• GLAZE

• 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.