Return to Content

Chocolate Buttersweets

Chocolate Buttersweets
0 votes, 0.00 avg. rating (0% score)
Print Friendly

Yield: Makes about 3 dozen.

Very rich and buttery. These cookies do not freeze well.

Login to add to your Recipe Box
Upload Your PhotoUpload Your Photo



  • 1 cup butter
  • 1 cup confectioners' sugar
  • 1/2 teaspoon salt
  • 2 teaspoons vanilla
  • 2 to 2-1/2 cups flour


Cream butter, and add sugar, salt, and vanilla. Mix well. Stir in flour. Shape by teaspoonfuls into balls on an ungreased cookie sheet. Press a hole in the center of each cookie with your thumb or fingertip. Bake at 350 degrees F for 12 to 15 minutes, until firm and light brown. Prepare filling and frosting as cookies bake. Fill while warm; spread with cooled frosting.



  • 6 ounces cream cheese, softened
  • 2 cups confectioners' sugar
  • 4 tablespoons flour
  • 2 teaspoons vanilla
  • 1 cup chopped nuts
  • 1 cup coconut


Combine first 4 ingredients and cream well. Stir in nuts and coconut.



  • 1 cup chocolate chips
  • 2 tablespoons butter
  • 2 tablespoons water
  • 1 cup confectioners' sugar


Melt chocolate chips, butter, and water over low heat, stirring constantly. Stir in confectioners' sugar and beat until smooth.
Updated Thursday, November 8th, 2007

Bring New England Home

Subscribe for 1 year for only $19.97!

A 44% saving!


Browse Similar Recipes

No comments yet.

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

©2016, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111