Cookie Recipes
Chocolate Buttersweets
Yield: 36 or more cookies, depending on size
Ingredients
Cookies
- 1/2 cup butter or margarine
- 1/2 cup confectioners' sugar
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1 to 1 1/4 cups all-purpose flour
Creamy Nut Filling
- 3 ounces cream cheese
- 1 cup confectioners' sugar
- 2 tablespoons all-purpose flour
- 1 teaspoon vanilla extract
- 1 cup chopped nuts (walnuts or pecans)
- 1/2 cup flaked coconut
Chocolate Frosting
- 1/2 cup semisweet chocolate chips
- 2 tablespoons butter
- 2 tablespoons water
- 1/2 cup confectioners' sugar
Instructions
- Make frosting first, then filling, then the cookies last as the chocolate filling needs to cool and set up. Cookies need to have filling while warm too.
Chocolate Frosting
- Melt chips with butter and water over low heat, stirring some. Remove from heat, add confectioners' sugar. Beat until smooth.
Creamy Nut Filling
- Soften cream cheese.
- Blend in sugar, flour and vanilla extract. Cream well.
- Stir in nuts and coconut.
Cookies
- Heat oven to 350 degrees F.
- Cream butter; add sugar, salt and vanilla extract. Cream well.
- Gradually add flour.
- Shape by teaspoon into balls. Place on ungreased cookie sheet. Press hole or indentation in center of each for filling.
- Bake for 12 to 15 minutes until delicately browned.
- Fill while warm.
- Cool and frost with chocolate frosting.