Total TimePrep: 30 min. Bake: 10 min.
- 1 cup butter, softened
- 1 cup confectioners' sugar
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 3 ounces cream cheese, softened
- 1 cup confectioners' sugar
- 2 tablespoons all-purpose flour
- 1 teaspoon vanilla extract
- 1/2 cup finely chopped pecans
- 1/2 cup sweetened shredded coconut
- 1/2 cup semisweet chocolate chips
- 2 tablespoons butter
- 2 tablespoons water
- 1/2 cup confectioners' sugar
- In a large bowl, cream butter and sugar until light and fluffy. Beat in vanilla. Combine flour and salt; gradually add to the creamed mixture and mix well.
- Shape into 1-in. balls; place 2 in. apart on ungreased baking sheets. Make a deep indentation in the center of each cookie. Bake at 350° until the edges just start to brown, 10-12 minutes. Remove to wire racks to cool completely.
- For the filling, in a large bowl, beat the cream cheese, sugar, flour and vanilla until smooth. Add pecans and coconut. Spoon 1/2 teaspoon into each cookie.
- For topping, in a microwave-safe bowl, melt chocolate chips and butter with water; stir until smooth. Stir in sugar. Drizzle over cookies.
Nutrition Facts2 each: 221 calories, 13g fat (7g saturated fat), 27mg cholesterol, 152mg sodium, 24g carbohydrate (15g sugars, 1g fiber), 2g protein.
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Feb 9, 2020
I have made these cookies twice for the Christmas season. Very good cookie!! I used shortcut for the topping. I melted a cube of chocolate almond bark, spooned it into a baggie, snipped of the tip and drizzled over the cookies. So pretty and tasty, too.
Dec 11, 2018
I just read in Washington Post that people should not eat raw flour as it can contain e-coli bacteria. I'm wondering if cornstarch would work in the filling.
Dec 31, 2017
This is a delicious and rich cookie that is always met with raves. It was originally published in a Pillsbury Cook Off cookbook in the early 60’s and was the cookie winner for that year.
May 8, 2017
This is my sister's favorite cookie!!
Dec 4, 2016
Great cookie! I think I'll try toasting the pecans next time just to bring up their nutty flavor and crunch, but that's just a personal preference. Chilling the cookies for about 5 minutes before baking did help keep them more mountain-y so thanks everyone for that tip! I will make these again for sure!
Dec 15, 2012
I just made some of these last week and then today. Last week I chilled the dough first and they were perfect. Today I was in a hurry and didn't chill them and they baked totally flat. So just a hint to chill the dough first. The flavors are wonderful and these are one of my favorites now.
Jan 3, 2012
I thought that they were really good. They were not to bad to make either. And trust me because this is coming from an eighteen year old who just started to bake and really liked it!
Dec 18, 2011
I have been making this Christmas cookie every year since it first came out many issues ago. I find if I freeze them it makes the bottom a bit softer and the flavours combine better.
Sep 11, 2011
I make these every Christmas. They are one of my favorites. They are a bit time consuming, but worth every step!
Dec 21, 2010
I have made these cookies for several years now and they are one of my favorites.