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.
Yield 3 dozen
Ingredients
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
Filling
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
Topping
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° |
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| 2 | Cream butter, sugar, vanilla, and salt together. Add flour. |
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| 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. |
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| 6 | Bake for 12-14 minutes until very lightly colored. (Cookies can be made 1 day ahead) |
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| 7 | Make filling: Combine all filling ingredients and beat together. |
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| 8 | Put a spoonful of filling into each cookie. |
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| 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. |
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| 10 | Place powdered sugar in a mixing bowl. Stir in chocolate mixture and vanilla. Beat until smooth. |
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| 11 | Quickly dip the top of each cookie in the chocolate icing. |
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| 12 | Allow to cool until chocolate is set. |
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