Two-Way Glaze

Two-Way Glaze

Ingredients:
1 cup powdered sugar
4 teaspoons milk (4 to 6 teaspoons)
1 tablespoon baking cocoa
1 teaspoon milk (1 to 2 teaspoons)

Directions:
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
Cooking - Betty Crocker Cookie Book Recipes (Share Me) (ebook - Txt).txt
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.
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Fold points of triangle to seal.
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Please note, if you should change this recipe it will no longer be an
approved Betty Crocker® Recipe.
You may notice that the