Chocolate Iced Butter Sweet Cookies

By carvalhohm

Ingredients

• ***COOKIE***
• 1 cup powder sugar
• 1 cup butter softened
• 1/2 teaspoon salt
• 2 teaspoons vanilla
• 2 cups flour
• ***FILLING***
• 1 cup powdered sugar
• 2 tablespoons flour
• 1 teaspoon vanilla
• 1 package (3 oz. size) 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 powdered sugar

Details

Servings 6
Adapted from cdkitchen.com

Preparation

Step 1

Preheat oven to 350 degrees F.

In large bowl cream 1 cup powdered sugar, 1 cup butter, salt, and 2 teaspoons vanilla until light and fluffy. Lightly spoon flour into measuring cup; level off. Blend 2 cups flour into creamed mixture.

Shape dough into balls, using a teaspoonful of dough for each cookie; place 2 inches apart on ungreased cookie sheets. With thumb, make imprint in center of each cookie.

Bake at 350 degrees F for 12 to 16 minutes or until lightly browned on edges. Immediately remove from cookie sheets.

For Filling:

In 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.

For Frosting:

In small saucepan 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.

TIP:

To make deeper imprint in cookie press again immediately after removal from oven.