Strawberry Pockets

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.