1 c Butter, softened
1 c Powdered sugar
2 ts Vanilla
2 c Flour
1/2 ts Salt
FILLING
3 oz Pkg cream cheese, softened
1 c Powdered sugar
2 tb Flour
1 ts Vanilla
1/2 c Finely chopped pecans
1/2 c Flaked coconut
TOPPING
1/2 c Semisweet choc. chips
2 tb Butter or marg.
2 tb Water
1/2 c Powdered sugar
I found this recipe in the latest Taste of Home magazine-they are DEVINE!!!
~Jeanne Adams
Cream butter, sugar and vanilla. Gradually add flour and salt to
mixture-mix well. Shape into 1 inch balls. Place on ungreased cookie sheet
2″ apart. Make a deep indentation in the center of each cookie. Bake at 350
for 10-12 minutes or until edges just start to brown. Mix together all
ingred. for filling and spoon 1/2 tsp into each cooled cookie. For topping,
heat choc. chips, butter and water until melted. Stir in sugar. Drizzle
over cookies.
note: I changed the topping by accident-I forgot to add the water and
powdered sugar. The choc was of the right consistancy tho, and I let it
cool just a bit and then put into a plastic freezer bag with a small hole
cut in bottom corner, and decorated each cookie with swirly choc. lines.
Very pretty. looks like snow capped mountain. These cookies are
excellent!!!!!!
Yields
1 Servings