Butter Sweets

• FOR THE COOKIE:
• 1 cup Butter, Softened
• 1 cup Powdered Sugar
• 1/2 teaspoons Salt
• 2 teaspoons Vanilla
• 2 cups All-purpose Flour
• _____
• FOR THE FILLING:
• 1/2 cups Chopped Pecans (or Walnuts)
• 1/2 cups Coconut
• 3 ounces, weight Cream Cheese, Softened
• 1 cup Powdered Sugar
• 2 Tablespoons All-purpose Flour
• 1 teaspoon Vanilla
• _____
• FOR THE FROSTING:
• 1/4 cups Chocolate Chips
• 1 Tablespoon Butter
• 1 Tablespoon Water
• 1/4 cups Powdered Sugar

1. Preheat oven to 350 degrees.
2. For the cookie:
3. Cream together the butter, powdered sugar, salt and vanilla. Add the flour and mix until combined. Shape into balls using about a tablespoon of dough. Place on an ungreased cookie sheet and press the center with your thumb to make an indentation. Bake for 15 minutes or until the bottom edge of the cookies just begin to turn golden. Allow to cool completely on a wire rack.
4. Note: I always use an insulated cookie sheet so you may need to adjust the baking time for your pan.
5. For the filling:
6. Finely chop the nuts and coconut (I use my food processor).
7. Cream together the cream cheese, powdered sugar, flour and vanilla. Stir in the nuts and coconut. Fill the center of each cookie with the filling.
8. For the frosting:
9. Combine the chocolate chips, butter and water in a microwave safe bowl. Heat for 30 seconds, then remove and stir until chocolate is melted and the mixture is smooth. Stir in the powdered sugar. Drizzle the chocolate over each cookie.

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Taken from tastykitchen.com/recipes/desserts/butter-sweets/ (may not work)