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Categories:Viewed: 41 - Published at: 8 years ago
Ingredients
- 3 ounces cream cheese, softened
- 13 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 cup flaked coconut
- 12 cup chopped nuts
- 6 tablespoons butter or 6 tablespoons margarine, softened
- 1 cup confectioners' sugar
- 1 egg, lightly beaten
- 2 (1 ounce) unsweetened chocolate squares, melted and cooled
- 1 teaspoon vanilla extract
- 1 12 cups self-rising flour
Method
- Filling: In a small bowl, beat cream cheese, sugar and 1 teaspoon vanilla extract until smooth.
- Stir in coconut and nuts; chill.
- Dough: In a large mixing bowl, cream butter and confectioners' sugar until light and fluffy.
- Beat in egg, chocolate, and 1 teaspoon vanilla extract 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 wax paper, into a 14 x 4 x 1/2-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.
- Heat oven to 375F Spray cookie sheets with nonstick vegetable spray.
- Cut dough into 1/4-inch slices.
- Place on prepared cookie sheets.
- Bake for 8 to 10 minutes or until delicately browned.
- Cool for 1 minute.
- Remove from cookie sheets; cool on a wire rack.
