Chocolate Cookies Romany Creams Recipes

Steps:

• Preheat oven 350°F.
• Cream butter and sugar.
• Beat eggs and vanilla and beat into butter mixture.
• Sift in dry ingredients, add coconut and mix well.
• Scoop 1 tsp mounds onto prepared cookie sheet.
• Bake for 13 minutes.
• Cool on wire rack.
• TOPPING:.
• Melt chocolate in double boiler and dip in 1/2 of each cookie.
• Lay cookies on sheet of wax paper and sprinkle on vermicilli.
• Place in refrigerator just long enough for chocolate to harden.

Steps:

• Preheat oven to 350 degrees F.
• Cream together butter and sugar; add flour, coconut, and baking powder.
• Dissolve melted baking chocolate by whisking into boiling water; add to mixture.
• Roll mixture into small 1-inch balls.
• Place balls on greased cookie sheet and, using a fork, press criss-cross to flatten.
• 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.
• Make the butter cream filling: cream one-third of the confectioners' sugar with softened butter and salt in large bowl.
• Blend vanilla extract, 2 tablespoons milk and remaining sugar into mixture.
• Gradually stir in remaining milk to filling until desired spreading consistency is reached.
• 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).