Taste, Sip and Enjoy | Food, Wine and Travel

Chocolate-Iced Buttersweets

Chocolate-Iced Buttersweets

Over Christmas I visited Valley Vino Wine Bar in Solvang.  Many exciting wines were being poured by Sandy Simon.  In addition she had baked a number of cookies for the customers to enjoy.

All were wonderful, but one in particular stood out as being unusual.  Since Valentines Day is approaching it is the perfect treat to make that is not completely chocolate.  Just enough chocolate on top of the cream cheese, nuts and coconut to delight your taste buds.

Sandy has been kind enough to share the recipe.



1 cup powdered sugar

1 cup butter, softened

1/2 teaspoon salt

2 teaspoons vanilla

2 cups flour

FILLING–prepare before you bake cookies so it will be ready to put on the warm cookies.

1 cup powdered sugar

2 tablespoons flour

1 teaspoon vanilla

3 oz. pkg. cream cheese, softened

1/2 cup chopped nuts

1/2 cup coconut


1/2 cup chocolate chips

2 tablespoons water

2 tablespoons butter

1/2 cup powdered sugar

Heat oven to 350 degrees.

In large bowl cream powdered sugar, butter, salt and vanilla until light and fluffy.

Lightly spoon flour into measuring cup and level off.

Blend flour into cream mixture.

Shape dough into balls, using a teaspoon.(I made mine the size of a ping pong ball.)

Place two inches apart on cookie sheets covered with parchment paper.  With thumb make imprint in center of each cookie.

Bake at 350 degrees for 12 to 16 minutes or until lightly browned on edges.  Immediately remove from cookie sheets.


In small bowl cream powdered sugar, flour, vanilla and cream cheese until light and fluffy.  Stir in nuts and coconut.  Fill each warm cookie with about 1/4 teaspoon of filling.


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

Makes 5 dozen small cookies or 2 dozen using the ping pong ball measurement.



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