Choco-Butter Sweets Makes about 2 dozen 1 cup (2 sticks) butter, room temperature 1/2 cup sifted powdered sugar 1 teaspoon vanilla extract 2 1/4 cups flour 1/4 teaspoon salt Filling (see recipe) Chocolate drizzle (see recipe)
Preheat oven to 350 degrees. In medium bowl, mix butter, powdered sugar and vanilla thoroughly. In another bowl, combine flour and salt. Add flour mixture to butter mixture and mix well. Roll dough into 1-inch balls and place 1 inch apart on ungreased cookie sheets. Press thumb gently into center. Bake in preheated oven 12 to 15 minutes or until done. Remove from oven and cool completely. While cookies cool, prepare filling and chocolate drizzle. Fill indentations of cooled cookies with filling, then pipe on the chocolate drizzle. Filling: 1 package (8 ounces) cream cheese, room temperature 2 cups sifted powdered sugar 2 tablespoons flour1 teaspoon vanilla extract 1/2 cup chopped pecans 1/2 cup flaked coconut In bowl, combine all ingredients and mix well. Chocolate drizzle: 1 cup semi-sweet chocolate chips 2 tablespoons butter2 tablespoons milk 1/2 cup sifted powdered sugar Combine ingredients in the top of a double boiler. Cook over low heat until melted, stirring until smooth. I would fill these cookies before baking, because I found that the indents puff up. _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
