German Chocolate Cookies


Darlene Logero was a winner in the Foodie Kitchen Recipe contest in the homemade cookie category. Darlene says she always makes a double batch of these cookies because one batch disappears too quickly.
Cookie Base
3/4 cup butter (softened)
3/4 cup powdered sugar
3/8 teaspoon salt
1 1/2 teaspoons vanilla
1 3/4 cups plus 2 tablespoons unbleached white flour

6 ounces cream cheese
2 cups powdered sugar
4 tablespoons flour
2 teaspoons vanilla
1 cup of chopped walnuts
1 cup of shredded unsweetened coconut

1/4 pound brown sugar
1/4 cup water
2 ounces unsweetened baking chocolate
1/4 pound butter
1/2 pound sifted powder sugar
1/2 teaspoon vanilla
1 Preheat oven to 350°

2 Cream butter, sugar, vanilla, and salt together. Add flour.

3 Shape dough into 1" diameter balls and place on ungreased cookie sheet. Press down on center of ball with thumb to make deep indentation.

6 Bake for 12-14 minutes until very lightly colored. (Cookies can be made 1 day ahead)

7 Make filling: Combine all filling ingredients and beat together.

8 Put a spoonful of filling into each cookie.

9 Make topping: In a medium saucepan combine brown sugar, water, chocolate and butter. When chocolate has melted, bring to full boil and boil for 1 minute, stirring constantly.

10 Place powdered sugar in a mixing bowl. Stir in chocolate mixture and vanilla. Beat until smooth.

11 Quickly dip the top of each cookie in the chocolate icing.

12 Allow to cool until chocolate is set.

dozen  use metric
original recipe yield: 3 dozen

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