Chocolate Buttersweets

From Yankee Magazine's Great New England Recipes

Cookies and Bars Recipes

Yield: Makes about 3 dozen.

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

Dough:

• 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.

Filling:

• 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.

Frosting:

• 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.

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