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Strawberry Pockets

morgueFile \(Petersphoto)

Rhonda Carpenter

Strawberry Pockets

Recipe makes 3 1/2 dozen

1 8 oz. pkg. cream cheese
1 cup butter
2 cups flour
1/2 cup strawberry preserves
Confectioners sugar

Combine softened cream cheese and butter, mixing until well blended. Add flour. Mix well on lightly floured surface. Roll out dough to 1/8″ thickness. Cut with 2 1/2″ round cookie cutter. Place on cookie sheet. Place 1/4 tsp. preserves in center of each circle. Moisten edges with cold water. Fold in half. Seal edges.

Bake at 375 for 14-16 min. Sprinkle with confectioners sugar when cool.

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