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CHOCOLATE - ICED BUTTERSWEETS 
1 c. powdered sugar
1 c. butter, softened
1/2 tsp. salt
2 tsp. vanilla
2 c. all-purpose flour

FROSTING:

1/2 c. chocolate chips
2 tbsp. water
2 tbsp. butter
1/2 c. powdered sugar

FILLING:

1 c. powdered sugar
2 tbsp. flour
1 tsp. vanilla
1 (3 oz.) pkg. cream cheese
1/2 c. crushed almonds (2 oz. pkg.)
1/2 c. coconut

FOR COOKIES: Heat oven to 350 degrees. In a large bowl cream powdered sugar, butter, salt and vanilla until light and fluffy. Blend flour into creamed mixture. Shape dough into balls using teaspoon of dough for each cookie. Make thumbprint in cookie. Bake for 12 to 16 minutes or until edges are brown. Immediately remove from cookie sheet.

FOR FILLING: Cream (in a small bowl) powdered sugar, flour, vanilla and cream cheese until light and fluffy. Stir in nuts and coconut. Fill each warm cookie with filling.

FOR FROSTING: Melt in a saucepan chocolate chips with water and butter, stirring constantly. Remove from heat. Add 1/2 cup powdered sugar. Blend and drizzle over cookies. Makes 5 dozen.

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