Cream Cheese Filled Cookies

Submitted by JRae4760

"This recipe is amazing! I got it from a Taste of Home holiday cookies magazine, and it has quickly become one of my favorites. Even my boyfriend, who, I will begrudgingly admit is a better cook than I, will ask me to make these. I reccomend letting the dough chill in paper towel tubes, as it helps the rolls keep their shape."

 

• Ready In: 45mins
• Ingredients: 15
• Yields: 2 dozen

ingredients

• 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

directions

1. n a large mixing bowl, cream butter, shortening and sugar.
2. Beat in egg and vanilla.
3. Combine flour, baking powder and salt; gradually add to the creamed mixture.
4. Shape into two 12-in. rolls; wrap each in plastic wrap. Refrigerate for 4 hours or overnight.
5. Unwrap and cut into 1-in. slices.
6. Place 1 inches apart on greased baking sheet. Bake at 375° for 10-12 minutes or until lightly browned.
7. Immediately make an indentation in the center of each cookie using the end of a wooden spoon handle. Remove to wire racks to cool.
8. Combine filling ingredients in a mixing bowl; mix well.
9. Place 2 teaspoonfuls in the center of each cookie. Let stand until set.
10. In a small saucepan over low heat, melt chocolate chips and butter; stir until smooth.
11. 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.