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Prep Time: 45 Minutes Cook Time: 10 Minutes |
Ready In: 55 Minutes Servings: 36 |
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With a yummy coconut topping, these cookies are a holiday hit, tea party favorite and potluck dinner must. I've been using the recipe for more than 50 years.Sylvia Thurston Davis, Auburn, New York Ingredients:
1 cup butter, softened |
1 cup confectioners' sugar |
2 teaspoons vanilla extract |
2 cups king arthur unbleached all-purpose flour |
1 teaspoon salt |
topping: |
1 package (3 ounces) cream cheese, softened |
1 cup confectioners' sugar |
2 tablespoons king arthur unbleached all-purpose flour |
1 teaspoon vanilla extract |
1/2 cup flaked coconut |
1/2 cup finely chopped walnuts |
3/4 cup semisweet chocolate chips, melted |
Directions:
1. In a large bowl, cream butter and confectioners' sugar until light and fluffy. Beat in vanilla. Combine flour and salt; gradually add to creamed mixture and mix well.
2. Shape into 1-in. balls. Place 2 in. apart on ungreased baking sheets. Using the end of a wooden spoon handle, make a 1/2-in.-deep indentation in the center of each ball.
3. Bake at 350° for 10-12 minutes or until lightly browned. Remove to wire racks to cool.
4. For filling, in a small bowl, beat cream cheese and confectioners' sugar until light and fluffy. Beat in flour and vanilla; stir in coconut and walnuts. Mound 1 teaspoonful onto each cookie.
5. Drizzle with chocolate; let stand until set. Yield: 3 dozen.
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