Italian Creme Cookies

• FOR COOKIES
• 2 sticks Butter
• 2 cups Sugar
• 3 whole Eggs
• 3 cups Flour
• 1 teaspoon Baking Soda
• 1/2 teaspoons Salt
• 1/2 cups Buttermilk
• 2 cups Shredded Coconut Not Sweetened
• 1 teaspoon Vanilla Extract
• 1 cup Finely Chopped Pecans
• FOR FILLING:
• 1/2 sticks Butter
• 1 package Cream Cheese (8 Ounce Package)
• 1 teaspoon Vanilla Extract
• 1 pound Powdered Sugar
• 1 cup Finely Chopped Pecans

1. For Cookies
2. Preheat your oven to 325 and grease your cookie sheets. Cream the butter and sugar together. Add eggs one at a time. Combine flour, baking soda, and salt. Gradually add dry mixture alternating with the buttermilk, into the sugar mixture. Be sure to begin and end with the dry mixture. Fold in coconut, vanilla, and pecans. Scoop onto greased cookie sheet and bake for 8-12 minutes until edges are golden brown. Allow to cool and create sandwiches with frosting filling.
3. For Filling
4. Combine cream cheese, butter and vanilla. Beat until smooth. Gradually add powdered sugar mix well. Fold in the pecans. Fill cookies

for, butter, sugar, eggs, flour, baking soda, salt, buttermilk, shredded coconut, vanilla, pecans, butter, cream cheese, vanilla, sugar, pecans

Taken from tastykitchen.com/recipes/desserts/italian-creme-cookies/ (may not work)