Print Recipe

Chocolate Buttersweets

RG

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 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
SAVE NOW! Shop this week's best deals. From cookie mixes, to baking ingredients, to kitchen tools. These are the very best deals being offered at The Prepared Pantry.

Instructions

  1. 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.
  2. Frosting: Melt chips with butter and water over low heat, stirring some. Remove from heat, add confectioners' sugar. Beat until smooth.
  3. Filling: Soften cream cheese. Blend in sugar, flour and vanilla extract. Cream well. Stir in nuts and coconut.
  4. Cookies: Cream butter; add sugar, salt and vanilla extract. Cream well. Gradually add flour.
  5. Shape by teaspoon into balls. Place on ungreased cookie sheet. Press hole or indentation in center of each for filling.
  6. Bake at 350 degrees F for 12 to 15 minutes until delicately browned.
  7. Fill while warm.
  8. Cool and frost with chocolate frosting.

Makes 36 or more cookies, depending on size.




Comments

Widget is loading comments...

Recipe Goldmine






Contact

Arizona

Always Open!

To our Visitors

Recipe Goldmine has been online since April 1999. We hope you enjoy our collection of over 39,000 recipes. Many have contributed to our recipe collections, including our own family, friends, newsletter subscribers, food companies and food organizations.