Ingredients
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COOKIE
1/3 cup butter or 1/3 cup margarine, softened
1/3 cup shortening
3/4 cup sugar
1 egg
1 teaspoon vanilla extract
1 3/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
FILLING
2 (3 ounce) packages cream cheese, softened
1 1/2 cups confectioners' sugar
2 tablespoons all-purpose flour
1 teaspoon vanilla extract
1 drop yellow food coloring (optional)
TOPPING
3/4 cup semi-sweet chocolate chips (I prefer to use Ghirardelli Milk Chocolate Chips)
3 tablespoons butter or 3 tablespoons margarine
Preparation
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n a large mixing bowl, cream butter, shortening and sugar.
Beat in egg and vanilla.
Combine flour, baking powder and salt; gradually add to the creamed mixture.
Shape into two 12-in. rolls; wrap each in plastic wrap. Refrigerate for 4 hours or overnight.
Unwrap and cut into 1-in. slices.
Place 1 inches apart on greased baking sheet. Bake at 375\u00b0 for 10-12 minutes or until lightly browned.
Immediately make an indentation in the center of each cookie using the end of a wooden spoon handle. Remove to wire racks to cool.
Combine filling ingredients in a mixing bowl; mix well.
Place 2 teaspoonfuls in the center of each cookie. Let stand until set.
In a small saucepan over low heat, melt chocolate chips and butter; stir until smooth.
Drizzle over cookies. (I use an icing bag to make my cookies more aesthetically pleasing, but beware of burning your hands!) Store in the refrigerator.
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