COOKIES:

1 c. powdered sugar
1 c. butter, softened
1 egg
2 tsp. vanilla
2 c. Pillsbury's Best All Purpose or Unbleached Flour

FILLING:

1 c. powdered sugar
2 tbsp. flour
3 oz. pkg. cream cheese, softened
1 tsp. vanilla
1/2 c. coconut
1/2 c. chopped red maraschino cherries, well drained

GLAZE:

1/4 c. semi sweet chocolate chips
1 tbsp. butter
1/4 c. powdered sugar
3-4 tsp. water

In large bowl beat 1 cup powdered sugar and 1 cup butter until light and fluffy. Add egg and 2 teaspoons vanilla; blend well. Lightly spoon flour into measuring cup; level off. Stir in 2 cups flour; mix well. Cover with plastic wrap; refrigerate 1 to 2 hours or until firm.

Heat oven to 350 degrees. Shape dough into 1" balls; place 2" apart on ungreased cookie sheet. With thumb, make imprint in center of each cookie. Bake at 350 degrees for 12 to 15 minutes or until edges are light golden brown. Immediately remove from cookie sheets. Cool completely.

In small bowl, beat 1 cup powdered sugar, 2 tablespoons flour, cream cheese and 1 teaspoon vanilla until light and fluffy. Stir in coconut and cherries. Fill each cookie center with 1/2 teaspoon filling.

In small saucepan, melt chocolate chips with 1 tablespoon butter, stirring constantly. Remove from heat. Stir in 1/4 cup powdered sugar and enough water for glaze consistency; blend until smooth. Drizzle over cookies. Allow to set. Store in tightly covered container between sheets of waxed paper, refrigerate. 4 1/2 dozen cookies.