1 1/2 cups Four Way Butter Dough (recipe follows)
2 squares unsweetened chocolate, melted
36 chocolate-coated almond candies
1 cup flaked coconut
Four Way Butter Dough:
1 pound (1 1/2 cups) butter, softened
2 cups sugar
1 tablespoon vanilla
5 cups flour
1 tablespoon baking powder
1/2 teaspoon salt
Stir melted chocolate into dough. For each cookie, shape teaspoonful of dough around one candy; roll into ball. Roll in coconut to coat. Place cookies 2 inches apart on ungreased cookie sheet. Bake at 375° F for 10 minutes.
Four Way Butter Dough: Cream butter and sugar together until fluffy. Add eggs and vanilla; beat until light and fluffy. Add remaining ingredients, mixing at low speed until well-blended. Divide and use as indicated in recipes.
*Other recipes that utilize the Four Way Butter Cookie Dough are:
Cherry Pistachio Jewels
Wisconsin Cranberry Eggnog Cheesecake