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Iced Buttersweets

List of Ingredients




Cookie:
1 cup powdered sugar
1 cup butter, softened
1/2 teaspoon salt
2 teaspoons pure vanilla extract
2 cups All-Purpose flour

Filling:
1 cup powdered sugar
2 tablespoons flour
1 teaspoon pure vanilla extract
3 ounces cream cheese, softened
1/2 cup coconut

Icing:
1/3 cup chocolate chips
2 tablespoons water
2 tablespoons butter



Recipe



Preheat oven to 350º.

In a large bowl, cream 1 cup powdered sugar, 1 cup butter, salt and 2 teaspoons vanilla until fluffy. Lightly spoon flour into measuring cup; level off. Blend 2 cups flour into creamed mixture. Shape dough for each cookie; place 2 inches apart on ungreased cookie sheets. With thumb, make imprint in center of each cookie.

Bake for 12-15 minutes or until edges are lightly browned. Immediately remove from cookie sheets.

In a small bowl, cream 1 cup powdered sugar, 2 tablespoons flour, 1 teaspoon vanilla and cream cheese until light and fluffy; stir in nuts and coconut. Fill each warm cookie with about 1/2 teaspoon filling.

In a microwave safe bowl, melt chocolate chips with water and 2 tablespoons butter, stirring constantly. Remove from heat. Add 1/2 cup powdered sugar; blend until smooth. Drizzle over cookies.

Yield: 5 dozen cookies