Bittersweet Chocolate Cream Cheese Cookies
1 C. sugar
1/2 C. margarine or butter – softened
1-1/2 t. vanilla
1 egg
1 (3 oz.) package cream cheese – softened
3 oz. bittersweet or semisweet chocolate -melted and cooled
2-1/2 C. all-purpose flour
1/2 t. baking powder
1/2 t. salt
6 oz. vanilla-flavored candy coating – melted
3/4 C. finely crushed peppermint candies OR 3/4 C. finely chopped pistachio nuts
Heat oven to 375 degrees F. Mix sugar, margarine, vanilla, egg, cream cheese and chocolate in large bowl until smooth. Mix flour, baking powder and salt; stir into margarine mixture.
Divide dough in half. Roll each half 1/8 inch thick on lightly floured cloth-covered surface with cloth-covered rolling pin. Cut into desired shapes with cookie cutters. Place about 1 inch apart on ungreased cookie sheet.
Bake 8 to 10 minutes or until dry and set. Remove from cookie sheet. Cool on wire rack.
Roll edge of cookies about 1/4 inch deep in candy coating; immediately roll in candies or nuts. Place on waxed paper. Let stand about 10 minutes or until coating is set.
Yield: about 6 dozen 2 1/2-inch cookies (1 per serving).
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