Chocolate Iced Buttersweets
From: susie.illinois
Makes 5 dozens

1 cup powder sugar
1 cup butter softened
1/2 teaspoon salt
2 teaspoons vanilla
2 cups flour

FILLING
1 cup powdered sugar
2 tablespoons flour
1 teaspoon vanilla
3 oz package cream cheese softened
1/2 cups chopped nuts
1/2 cup coconut

FROSTING
1/2 cup chocolate chips
2 tablespoons water
2 tablespoons butter
1/2 cups powdered sugar

Preheat oven to 350F. In large bowl cream 1 cup powdered sugar, 1 cup butter, salt, and 2 teaspoons vanilla until light and fluffy. Lightly spoon flour into measuring cup; level off. Blend 2 cups flour into creamed mixture. Shape dough into balls, using a teaspoonful of dough for each cookie; place 2 inches apart on ungreased cookie sheets. With thumb, make imprint in center of each cookie. Bake at 30 for 12 to 16 minutes or until lightly browned on edges. Immediately remove from cookie sheets.

In small bowl, cream 1 cup powdered sugar, 2 tablespoons flour, 1 teaspoon vanilla and cream cheese until light and fluffy; stir in nuts and coconut. Fill each warm cookie with about 1/2 teaspoon filling.

In small saucepan melt chocolate chips with water and 2 tablespoons butter, stirring constantly. Remove from heat. Add 1/2 cup powdered sugar; blend until smooth. Drizzle over cookies.

TIP: to make deeper imprint in cookie press again immediately after removal from oven.