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Chocolate Buttersweets

Source of Recipe


The Seattle Times






List of Ingredients



• -- Cookies --
  
• 1/2 cup (1 stick) butter, softened
  
• 1/2 cup powdered sugar
  
• 1/4 tsp salt
  
• 1 tsp vanilla extract
  
• 1 to 1-1/4 cups all-purpose flour
  
• .
  
• -- Filling --
  
• 1 (3-ounce) pkg. cream cheese, softened
  
• 1 cup sifted powdered sugar
  
• 2 Tbsp all-purpose flour
  
• 1 tsp vanilla extract
  
• 1/2 cup finely chopped walnuts
  
• .
  
• -- Frosting --
  
• 1/2 cup semisweet chocolate chips
  
• 2 Tbsp butter
  
• 2 Tbsp water
  
• 1/2 cup sifted powdered sugar
  






Instructions



1. To prepare the cookies: Preheat oven to 350 degrees (F). Cream the butter. Add the sugar, salt and vanilla, mixing well. Gradually add the flour and mix well to combine. Using a teaspoon measuring spoon, shape dough into balls and place on ungreased baking sheets. Make a deep depression in the center of each with your finger. Bake about 12 minutes, or until delicately browned. Remove to wire racks.
   
   
2. To prepare the filling: While the cookies are baking, combine the softened cream cheese with the powdered sugar, flour and vanilla. Stir in the walnuts. While the cookies are still warm, generously fill the centers. Cool completely.
   
   
3. To prepare the frosting: In a small, heavy saucepan, melt the chocolate chips, butter and water over medium-low heat. When melted, remove from the heat and whisk in the powdered sugar. Frost the tops of the filled cookies. Let set up before storing in a covered container in refrigerator.
   
   Makes 2 dozen cookies.