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Chocolate Buttersweets

Contributed By: Cindy Risen of Cambridge, MN

1 c. butter, softened
1 c. powdered sugar
½ tsp. salt
2 tsp. vanilla
2 c. flour
Cream butter, powdered sugar, salt and vanilla until blended. Gradually mix in flour until soft dough forms. Shape dough into balls a little smaller than a whole walnut. Place balls on ungreased cookie sheet and make indentation in center of each. Bake at 350° for 10 to 12 minutes or until edges are lightly browned. Have nut filling ready to fill cookies while they’re still warm.

Nut Filling
6 oz. cream cheese, softened
2 c. powdered sugar
4 T. flour
2 tsp. vanilla
1 c. finely chopped walnuts (or pecans)
Cream powdered sugar, flour, vanilla and cream cheese until blended. Stir in nuts. Fill each warm cookie.

Chocolate Glaze
1 c. semi-sweet chocolate chips
4 T. water
4 T. butter
1 c. powdered sugar
Melt chocolate chips with water and butter in microwave or saucepan, stirring constantly. Remove from heat. Mix in powdered sugar until smooth. Once filling and cookies have hardened, dip top ¾ of each cookie into chocolate glaze. Store covered in refrigerator. Makes approximately 4 dozen cookies.

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