This was a Pillsbury Bake Off recipe* but it is in many other places on the Internet like Cooks.com. The cookie is just a basic shortbread so the filling and icing really make them.
I leave out the nuts, of course. Since I always like cookies better without the nuts, I usually make them first without nuts and only try them with nuts later if it seems like they are missing something. These are not missing anything.
1 ½ cups butter, softened
1 ½ cups powdered sugar
½ teaspoon salt
2 teaspoons vanilla
2 ½ cups flour, 11.25 ounces
6 ounces cream cheese
2 cups powdered sugar
1 ¼ cups flour
1 cup walnuts, chopped
1 cup coconut
1 teaspoon vanilla
1 cup chocolate chips
¼ cup water
¼ cup butter
1 cup powdered sugar
1. Heat oven to 350 degrees.
2. Cream 1 1/2 cups butter, 1 1/2 cup powdered sugar, salt, and 2 teaspoons vanilla.
3. Add 2 1/2 cups flour gradually. Mix well.
4. Shape into balls of 1 tablespoon each. Press onto ungreased cookie sheet. (I use parchment.) Make thumb print in center of each cookie. Bake 12-15 minutes until just browned around the edges. Top with filling while still warm.
5. Mix cream cheese, 2 cups powdered sugar, 1/4 cup flour, and 1 teaspoon vanilla. Stir in walnuts and coconut. Put about 2 teaspoons on each cookie while still warm.
6. Melt chocolate, water and 1/4 cup butter. (I use double boiler.) Remove from heat.
7. Add 1 cup powdered sugar. Beat until smooth. (It will look curdled at first but will smooth out if you beat it will with a hand mixer.) Frost cooled cookies with about 1 teaspoon frosting on each cookie over filling. I put it in a quart-sized Zip-Lock bag, cut off the corner and gently squeezed the icing out over each cookie.
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Yum! I’m definately going to try these.
This is a departure from your normal look! Interesting!