Chocolate buttersweets
12 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Butter |
| ½ | cup | Powdered sugar |
| ¼ | teaspoon | Salt |
| 1 | teaspoon | Vanilla (up to) |
| 1¼ | cup | Flour |
| 3 | ounces | Cream cheese |
| 1 | cup | Sifted powdered sugar |
| 2 | tablespoons | Flour |
| 1 | teaspoon | Vanilla |
| ½ | cup | Chopped nuts |
| ½ | cup | Coconut |
| ½ | cup | Semisweet chocolate chips |
| 2 | tablespoons | Butter |
| 2 | tablespoons | Water |
| ½ | cup | Powdered sugar |
Directions
Cream ½ cup butter & ½ cup powdered sugar; add salt & 1 tsp vanilla; cream well. Gradually add 1 to 1-¼ cups flour. Shape into balls & place on ungreased cookie sheet; press a hole in center of each cookie. Bake at 350 for 12-15 minutes. While warm fill with: Soften cream cheese, add 1 cup powdered sugar, 2 Tbs flour & 1 tsp vanilla; cream well. Stir in nuts & coconut. Frost with: Melt chocolate chips, butter & water over low heat; add sifted sugar & heat until smooth.
From the <The Bliss of Cooking Returns>, Fort Bliss Officers Wives Club, Ft. Bliss, TX. Downloaded from Glen's MM Recipe Archive, .