Raspberry & Chocolate Filled Pockets

• 1 12 cups butter, softened
• 8 ounces cream cheese, softened
• 12 cup powdered sugar
• 2 teaspoons grated lemons or 2 teaspoons orange zest
• 3 cups flour
• 14 teaspoon salt
• 23 cup seedless raspberry jam
• 1 cup mini chocolate chip
• 1 egg white, slightly beaten
• 12 cup mini chocolate chip
• 1 teaspoon shortening

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.

butter, cream cheese, powdered sugar, lemons, flour, salt, seedless raspberry, chocolate chip, egg, chocolate chip, shortening

Taken from www.food.com/recipe/raspberry-chocolate-filled-pockets-70613 (may not work)