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Chocolate Buttersweets

Chocolate Buttersweets
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Yield: Makes about 3 dozen.

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

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  • 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

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