Cookie Recipes
Chocolate Iced Buttersweets
Yield: 5 dozen
Ingredients
Dough
- 1 cup confectioners' sugar
- 1 cup butter, softened
- 1/2 teaspoon salt
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
Filling
- 1 cup confectioners' sugar
- 2 tablespoons all-purpose flour
- 1 teaspoon vanilla extract
- 3 ounces cream cheese, softened
- 1/2 cup chopped nuts
- 1/2 cup coconut
Frosting
- 1/2 cup chocolate chips
- 2 tablespoons water
- 2 tablespoons butter
- 1/2 cup confectioners' sugar
Instructions
Dough
- Heat oven to 350 degrees F.
- 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.
- 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.
- 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.
- Remove from cookie sheet immediately; cool on wire racks.
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.
Frosting
- Melt chocolate chips with water and butter, stirring until smooth. Remove from heat; add sugar and blend until smooth. Drizzle over cooled cookies.