Chocolate Buttersweets

1/2 c. butter or oleo
1/2 c. confectioners sugar
1/4 tsp. salt
1 tsp. vanilla extract
1 to 1 1/4 c. flour

Creamy Nut Filling:
3 oz. pkg. cream cheese
1 c. confectioners sugar
2 Tbsp. flour
1 tsp. vanilla
1 c. chopped nuts (walnuts or pecans)
1/2 c. flaked coconut

Chocolate Frosting:
1/2 c. Nestle semi-sweet chocolate chips
2 Tbsp. butter
2 Tbsp. water
1/2 c. confectioners sugar

Make frosting first, then filling, then the cookie last as the chocolate filling needs to cool and set up. Cookie needs to have filling while warm too.
Frosting: Melt chips with butter and water over low heat, stirring some. Remove from heat, add confectioners sugar. Beat smooth.
Filling: Soften cream cheese. Blend in sugar, flour and vanilla. Cream well. Stir in nuts and coconut.
Cookie: Cream butter; add sugar, salt and vanilla. Cream well. Gradually add flour. Shape by teaspoon into balls. Place on ungreased cookie sheet. Press hole or indentation in center of each for filling. Bake at 350 degrees for 12 to 15 minutes until delicately browned. Fill while warm. Cool and frost with chocolate frosting. Makes 36 or more cookies, depending on size you like.

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