Glazed Chocolate Pockets
1/4 cup powdered sugar
1 (3 ounce) package cream cheese softened
1/2 teaspoon vanilla
1/3 cup flaked coconut
3/4 cup butter or margarine softened
2/3 cup granulated sugar
2 cups all-purpose flour
1/3 cup baking cocoa
1/4 teaspoon salt
Two-Way Glaze (recipe follows)
1 cup powdered sugar
4 teaspoons milk (4 to 6 teaspoons)
1 tablespoon baking cocoa
1 teaspoon milk (1 to 2 teaspoons)
Heat oven to 375.
Mix powdered sugar and cream cheese with spoon until thoroughly blended.
Stir in vanilla and coconut; reserve. Beat butter, granulated sugar and egg in large bowl with electric mixer on medium speed, or mix with spoon.
Stir in flour, cocoa and salt.
Roll dough into rectangle, 16 12 inches, on lightly floured cloth-covered surface. Cut into 4-inch squares. Cut squares diagonally in half to form triangles.
Place 1 level teaspoon coconut mixture in center of each triangle; flatten slightly. Fold points of triangle to corner, and press edges to seal.
Place on ungreased cookie sheet.
Bake 10 to 12 minutes or until set. Remove from cookie sheet to wire rack. Cool completely. Drizzle with Two-Way Glaze.
Mix powdered sugar and 4 to 6 teaspoons milk in 2-cup liquid measuring cup until thin enough to drizzle. Drizzle about half of the glaze over cookies by pouring from measuring cup. (About 3 tablespoons will remain.)
Stir cocoa and 1 to 2 teaspoons milk into remaining glaze in cup. Drizzle chocolate glaze over vanilla glaze on cookies. Golden Cereal-Nut Clusters