CHOCOLATE-COCONUT
SLICES
(Yield: 4 dozen)
1 3-ounce package cream cheese, softened
1/3 cup sugar
1 teaspoon vanilla extract
1 cup flaked coconut
½ cup chopped nuts
6 tablespoons butter or margarine, softened
1 cup confectioners’ sugar
1 egg, lightly beaten
2 1-ounce squares unsweetened chocolate, melted and cooled
1 teaspoon vanilla extract
1½ cups self-rising flour
In a small bowl, beat cream cheese, sugar, and vanilla until smooth.
Stir in coconut and nuts; chill.
In a large mixing bowl, cream butter and confectioners’ sugar until
light and fluffy. Beat in egg, chocolate, and vanilla until well
blended. Stir in flour, blending thoroughly. Knead to form
a smooth ball. Shape into a rectangle; wrap in plastic wrap.
Chill for 30 minutes.
Roll dough, between 2 pieces of waxed paper, into a 14x4x½-inch
rectangle; remove the top piece of paper. Shape cream cheese mixture
into a 14-inch roll; place on the dough. Roll dough around the filling;
seal the edges. Wrap in plastic wrap; refrigerate for 2 hours.
Preheat oven to 375°F. Spray cookie sheets with non-stick
vegetable spray.
Cut into ¼-inch slices. Place on prepared cookie sheets.
Bake 8 to 10 minutes or until delicately browned. Cool for
1 minute. Remove from cookie sheets; cool on a wire rack.
1 cup butter or margarine, softened
1 cup sugar
1 egg, lightly beaten
2 tablespoons maraschino cherry syrup
¼ teaspoon almond extract
1 cup chopped almonds
2½ cups self-rising flour
Maraschino cherries, halved
In a large mixing bowl, cream butter and sugar until light and fluffy.
Beat in egg, cherry syrup and almond extract until well blended.
Add almonds and flour, blending thoroughly. Divide dough in half;
shape into 2 9-inch rolls. Wrap in plastic wrap; chill for 2 hours.
Preheat oven to 375°F. Spray cookie sheets with non-stick
vegetable spray.
Cut into ¼-inch slices. Place on prepared cookie sheets;
lightly press a cherry half into the center of each cookie.
Bake 10 to 12 minutes or until delicately browned. Remove from
cookie sheets; cool on a wire rack.
 
|