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Prep Time: 30 Minutes Cook Time: 10 Minutes |
Ready In: 40 Minutes Servings: 24 |
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I've been making these deliciously different cookies for about 11 years. My kids especially like the creamy coconut filling. Whenever I take these cookies, people ask for the recipe. You'll be hard-pressed to eat just one! Jeanne Adams, Richmond, Vermont Ingredients:
1 cup butter, softened |
1 cup confectioners' sugar |
2 teaspoons vanilla extract |
2 cups king arthur unbleached all-purpose flour |
1/2 teaspoon salt |
filling: |
1 package (3 ounces) cream cheese, softened |
1 cup confectioners' sugar |
2 tablespoons king arthur unbleached all-purpose flour |
1 teaspoon vanilla extract |
1/2 cup finely chopped pecans |
1/2 cup flaked coconut |
topping: |
1/2 cup semisweet chocolate chips |
2 tablespoons butter |
2 tablespoons water |
1/2 cup confectioners' sugar |
Directions:
1. In a large bowl, cream butter and sugar until light and fluffy. Beat in vanilla. Combine flour and salt; gradually add to the creamed mixture and mix well.
2. Shape into 1-in. balls; place 2 in. apart on ungreased baking sheets. Make a deep indentation in the center of each cookie. Bake at 350° for 10-12 minutes or until the edges just start to brown. Remove to wire racks to cool completely.
3. For the filling, in a large bowl, beat the cream cheese, sugar, flour and vanilla until smooth. Add pecans and coconut. Spoon 1/2 teaspoon into each cookie.
4. For topping, in a microwave-safe bowl, melt chocolate chips and butter with water; stir until smooth. Stir in sugar. Drizzle over cookies. Yield: 4 dozen.
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