Return to Content

Chocolate Buttersweets

Chocolate Buttersweets
0 votes, 0.00 avg. rating (0% score)
Submit a Recipe Image

Yield: Makes about 3 dozen.

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



  • 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

Browse Similar Recipes

Sign-up for Yankee Magazine's FREE enewsletter!

and get a free digital issue, plus 30% off in the Yankee Store

Your New England Minute
Yankee Recipe Box
Yankee Exclusive Offers
Great Yankee Giveaway
Yankee's Travel Exclusives Newsletter

No comments yet.

Leave a Reply

Comments maybe edited for length and clarity.