Print Recipe

Chocolate Iced Buttersweets



  • 1 cup confectioners' sugar
  • 1 cup butter, softened
  • 1/2 teaspoon salt
  • 2 teaspoons vanilla extract
  • 2 cups all-purpose flour


  • 1 cup confectioners' sugar
  • 2 tablespoons flour
  • 1 teaspoon vanilla extract
  • 3 ounces cream cheese, softened
  • 1/2 cup chopped nuts
  • 1/2 cup coconut


  • 1/2 cup chocolate chips
  • 2 tablespoons water
  • 2 tablespoons butter
  • 1/2 cup confectioners' sugar


  1. Dough: Heat oven to 350 degrees F.
  2. In large bowl, beat sugar, butter and vanilla extract until light and fluffy. Lightly spoon flour into measuring cup; level off. Add 2 cups flour to sugar- butter mixture; mix well.
  3. Using teaspoonful of dough, shape dough into balls. Place 2 inches apart on ungreased cookie sheets. With thumb or spoon, make imprint in center of each cookie.
  4. Bake for 12 to 16 minutes or until bottom edges are light golden brown. To make deeper imprint in cookie, press again immediately after removal from oven.
  5. Remove from cookie sheet immediately; cool on wire racks.
  6. Filling: Beat sugar, flour, vanilla extract and cream cheese until light and fluffy; stir in nuts and coconut. Fill imprint in each warm cookie with about 1/2 teaspoon filling.
  7. Frosting: Melt chocolate chips with water and butter, stirring until smooth. Remove from heat; add sugar and blend until smooth. Drizzle over cooled cookies.

Yield: 5 dozen