“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:)”
1hr 45mins
5 dozen

Ingredients Nutrition


  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.

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