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Chocolate-iced Bittersweet Cookies Recipe

5 stars - based on 2 votes
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This recipe for Chocolate-iced Bittersweet Cookies is from Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
COOKIE:
1 c. powdered sugar (confectioners' sugar)
1 c. butter, softened
½ tsp. salt
2 tsp. vanilla extract
2 c. flour

FILLING:
1 c. powdered sugar (confectioners' sugar)
1 tsp. vanilla extract
2 TBSP. flour
3 oz. cream cheese, softened
½ c. pecans, chopped
½ c. coconut, shredded

TOPPING:
½ c. chocolate chips
2 TBSP water
2 TBSP butter
½ c. powdered sugar (confectioners' sugar)
Directions:
Directions:
Heat oven to 350º.

In large bowl combine until creamy 1 cup powdered sugar, 1 cup butter, ½ tsp. salt and 2 tsp. vanilla extract. Blend in 2 cups flour. Shape dough into balls using a teaspoon. Space cookies 2-inches apart on an ungreased cookie sheet. Use your thumb to make an imprint onto each unbaked cookie. Bake 12-16 minutes. Cookies will be very lightly brown on bottom/edges.

In a small bowl cream together 1 cup powdered sugar, 1 tsp. vanilla extract, 2 TBSP flour, and 3 oz. cream cheese. Stir in pecans and coconut. Fill warm cookie with ½ tsp. of filling.

In a small saucepan melt chocolate chips with water and 2 TBSP butter. Stir constantly. Remove from heat. Add ½ cup powdered sugar and blend with spoon until smooth. Drizzle chocolate over each filled cookie.
Number Of Servings:
Number Of Servings:
2 1/2 dz
Preparation Time:
Preparation Time:
1 hour
Personal Notes:
Personal Notes:
My favorite Christmas cookie!

 

 

 

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