Romany Creams

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• 1/2 lb butter, plus
• 1 tablespoon butter
• 1 cup sugar
• 2 cups flour
• 1 1/2 cups shredded sweetened coconut
• 2 ounces semisweet baking chocolate, melted
• 1/2 cup boiling water
• 1 teaspoon baking powder
• 1 lb confectioners' sugar, divided
• 1/4 lb butter, softened (not melted!)
• 1/8 teaspoon salt
• 1 teaspoon vanilla extract
• 3 -4 tablespoons milk

Recipe

• 1 preheat oven to 350 degrees f.
• 2 cream together butter and sugar; add flour, coconut, and baking powder.
• 3 dissolve melted baking chocolate by whisking into boiling water; add to mixture.
• 4 roll mixture into small 1-inch balls.
• 5 place balls on greased cookie sheet and, using a fork, press criss-cross to flatten.
• 6 bake in a moderate oven, 350f, for 10 to 12 minutes until desired doneness (some people like them crispier than others); let cool on a wire rack.
• 7 make the butter cream filling: cream one-third of the confectioners' sugar with softened butter and salt in large bowl.
• 8 blend vanilla extract, 2 tablespoons milk and remaining sugar into mixture.
• 9 gradually stir in remaining milk to filling until desired spreading consistency is reached.
• 10 when cookies have cooled completely, sandwich them together with the butter cream filling (or chocolate from melting a slab of milk chocolate over low heat or in microwave).