Day 8: Chocolate Pockets

We didn't have very much time for our delivery today since Matt had to leave for his seminar. But we met the person we set out for. It was one Tenille told us about the day we went to her. It was real quick but she was easy to talk to and gave us a name for someone tomorrow. She knew a few of the other chiropractic students and mentioned she has a 12 yr. old granddaughter. Our cookies today came from a book Sarah gave me, they tasted kind of like the shortbread ones from day 3.

Chocolate Pockets

Ingredients:

1 1/2 sticks salted butter, softened

1/2 c. powdered sugar

3 T. brown sugar

2 egg yolks

1 t. vanilla

1 3/4 c. all-purpose flour

Filling:

1/2 c. heavy cream

1 c. semi-sweet chocolate chips

Directions:
In a medium bowl, beat together the butter and sugars until well blended. Add the egg yolks and vanilla and beat well until light and fluffy. Add the flour and stir until combined. Gather into a ball and flatten to a disk. Place between 2 sheets of plastic wrap and refrigerate 1 hr.

Meanwhile, heat the cream until just hot but not boiling. Remove pan from the heat and add the chocolate chips and stir well until melted.

Preheat oven to 325 F. Grease 2 baking sheets or line w/ parchment paper.

On a lightly floured surface, roll out half of the dough to 1/4 in. thick. Cut out circles using a 2-inch round cutter. Place on baking sheets spaced 1 inch apart.

Repeat with the remaining dough but set circles aside. Drop 1 teaspoon of the chocolate filling in the center of each circle onto the baking sheet, and then top with another circle. Use a fork to press down and completely seal the edges of the pockets. Bake for about 15 min. or until golden brown on the top. Transfer cookies with a spatula to a wire rack to cool. Once completely cool, store in an airtight container in a cool place. Not suitable for freezing. Makes about 12