Romany Creams

Ingredients
Cookie Butter cream filling
 * 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

Directions

 * 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).