Glazed Chocolate Pockets Cookies Recipe

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     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
  1                     egg
  2               cups  all-purpose flour
     1/3           cup  baking cocoa
     1/4      teaspoon  salt
                        Two-Way Glaze -- (recipe follows)
                       
                        TWO-WAY GLAZE
  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 375º. 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.

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

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2         pound  vanilla-flavored candy coating
  3               cups  Golden Grahams® cereal
     1/2           cup  salted peanuts
     1/2           cup  miniature marshmallows

Chop candy coating into small pieces; place in heavy 10-inch skillet.
Cover and heat over low heat about 5 minutes or until coating is soft;
remove from heat. Stir until smooth and creamy.

Stir in cereal until well coated. Stir in peanuts and marshmallows. Drop
mixture by rounded tablespoonfuls onto waxed paper, or spread mixture evenly on waxed paper or aluminum foil. Let stand 1 to 2 hours or until completely set.