Chocolate Iced Buttersweets
Source of Recipe
Linda Starner
List of Ingredients
1 cup powdered sugar
1 cup butter, softened
1/2 tsp. salt
2 tsp. vanilla
2 cups all-purpose flour
Filling:
1 cup powdered sugar
2 tbsp. flour
1 tsp. vanilla
3 oz. pkg. cream cheese, softened
1/2 chopped walnuts
1/2 cup coconut
Frosting:
1/2 cup chocolate chips
2 tbsp. water
2 tbsp. butter
1/2 cup powdered sugar
Recipe
Heat oven to 350 degrees. In a large bowl, cream 1 cup powdered sugar, butter, salt and vanilla until light and fluffy. Blend flour into mixture. Shape dough into balls (chill a little first) using a teaspoonful of dough for each cookie; place 2 inches apart on a ungreased cookie sheet. With thumb, make a imprint in center of each cookie. Bake for 12 to 16 minutes or until lighty browned on edges. Immediatly remove from cookie sheet. In small bowl cream 1 cup powdered sugar, 2 tbsp. flour, 1 tsp. vanilla and cream cheese until light and fluffy; stir in nuts and coconut. Fill each warm cookie with about 1/2 tsp. filling. In small saucepan, melt chocolate chips with water and 2 tbsp. butter, stirring constantly. Remove from heat. Add 1/2 cup powdered sugar; blend until smooth. Drizzle over cookies
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