| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Grains | Cookie | 12 | Servings | |
INGREDIENTS
| 1/2 | c | Butter |
| 1/2 | c | Powdered sugar |
| 1/4 | ts | Salt |
| 1 | ts | Vanilla (up to) |
| 1 1/4 | c | Flour |
| 3 | oz | Cream cheese |
| 1 | c | Sifted powdered sugar |
| 2 | tb | Flour |
| 1 | ts | Vanilla |
| 1/2 | c | Chopped nuts |
| 1/2 | c | Coconut |
| 1/2 | c | Semisweet chocolate chips |
| 2 | tb | Butter |
| 2 | tb | Water |
| 1/2 | c | Powdered sugar |
INSTRUCTIONS
Cream 1/2 cup butter & 1/2 cup powdered sugar; add salt & 1 tsp vanilla; cream well. Gradually add 1 to 1-1/4 cups flour. Shape into balls & place on ungreased cookie sheet; press a hole in center of each cookie. Bake at 350 for 12-15 minutes. While warm fill with: Soften cream cheese, add 1 cup powdered sugar, 2 Tbs flour & 1 tsp vanilla; cream well. Stir in nuts & coconut. Frost with: Melt chocolate chips, butter & water over low heat; add sifted sugar & heat until smooth. From the <The Bliss of Cooking Returns>, Fort Bliss Officers Wives Club, Ft. Bliss, TX. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
A Message from our Provider:
“Some people are kind, polite, and sweet-spirited – until you try to sit in their pews.”