We’ll be featuring recipes from the 2014 Cityline Holiday Cookie Swap all month long! Don’t forget to download this year’s cookie book — it has 31 delectable viewer-submitted recipes for you to try!

Chocolate Iced Buttersweets

Ingredients:

• 1 cup butter or margarine, softened
• 1 cup powdered sugar
• 1/2 teaspoon salt
• 2 teaspoons vanilla
• 2 cups all-purpose flour

Filling:

• 1 package (3 oz) cream cheese, softened
• 1 cup powdered sugar
• 2 tablespoons all-purpose flour
• 1 teaspoon vanilla
• 1/2 cup chopped nuts
• 1/2 cup coconut

Frosting:

• 1/2 cup semisweet chocolate chips
• 2 tablespoons butter
• 2 tablespoons water
• 1/2 cup powdered sugar

Method:

Heat oven to 350F. In large bowl, beat 1 cup butter, 1 cup powdered sugar, the salt and 2 teaspoons vanilla with electric mixer on medium speed, scraping bowl occasionally, until blended. Gradually beat in 2 cups flour until soft dough forms.

Shape teaspoonfuls of dough into balls. On ungreased cookie sheets, place balls 2 inches apart. With thumb or handle of wooden spoon, make indentation in center of each.

Bake 12 to 15 minutes or until edges are lightly browned. Meanwhile, in small bowl, beat cream cheese, 1 cup powdered sugar, 2 tablespoons flour and 1 teaspoon vanilla on medium speed until well blended. Stir in nuts and coconut.

Immediately remove cookies from cookie sheets to cooling racks. Spoon about 1/2 teaspoon filling into each cookie. Cool completely, about 30 minutes.

In 1-quart saucepan, heat chocolate chips, 2 tablespoons butter and the water over low heat, stirring occasionally, until chips are melted. Remove from heat. With spoon, beat in 1/2 cup powdered sugar until smooth. Drizzle over cookies. Store covered in refrigerator.

Makes 5 dozen

Submitted by Rhonda W.
Grande Prairie, AB