Chocolate Buttersweets


  • 1/2 cup butter
  • 1/2 cup powdered sugar
  • 1/4 tsp. salt
  • 1 tsp. vanilla
  • 1 1/4 cups flour

Creamy Nut Filling:

  • 1 package cream cheese (3 oz.)
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  • 1 cup powdered sugar, sifted
  • 2 Tbsp. flour
  • 1 tsp. vanilla
  • 1/2 cup chopped walnuts
  • 1/2 cup flaked coconut

Chocolate Frosting:

  • 1/2 cup semi-sweet chocolate chips
  • 2 Tbsp. butter
  • 2 Tbsp. water
  • 1/2 cup powdered sugar, sifted


Cream butter. Gradually add sugar, salt and vanilla and cream well. Blend in flour. Shape by tsp. into small balls. Place on ungreased cookie sheet. Make deep indentation in center of each cookie. Bake at 350 degrees F for 12-15 minutes or until delicately browned. While still warm fill with creamy nut filling.

For Filling: Whip cream cheese. Blend in powdered sugar, flour and vanilla. Cream well and stir in walnuts and coconut.

For Frosting: Melt chocolate chips, butter and water over low heat, stirring occasionally. Add powdered sugar and beat until smooth. When cookies are cool, frost.

By Robin from Washington, IA

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