Buttercream Candies

• Filling
• 1/2 cup butter, Softened (no substitutes)
• 1 (3 ounce) package cream cheese, softened
• 1 1/2 1 1/2 teaspoons orange extract or 1 1/2 teaspoons rum extract
• 4 cups powdered sugar
• Coating
• 1 (12 ounce) package semi-sweet chocolate chips (2 Cups, Use a good quality brand)
• 2 tablespoons shortening (unflavored)

1. Filling:
2. Combine butter and cream cheese in a large bowl and beat at medium speed until smooth.
3. Add vanilla and continue beating until mixed well.
4. Reduce Speed to low and gradually add all of the powdered sugar and blend well.
5. Roll mixture into 1-inch balls and place onto waxed or parchment paper - lined cookie sheets. Cover Loosely and refrigerate until firm. (2 hours or overnight)**** If dough is too soft to handle, refrigerate it for about an hour or until it's firm enough to roll into balls.
6. For Coating: In a 1 quart saucepan or double broiler, melt chocolate chips and shortening over low heat, stirring constantly, until smooth. Remove from heat and keep warm.
7. Poke a toothpick into each buttercream and dip buttercreams into chocolate mixture, let excess drip off, and placed onto parchment/waxed paper - lined cookie sheets and refrirgerate until coating sets. (at least 1/2 hour)Remove toothicks and serve.
8. Store refrigerated. Cook time is chill time.

filling, butter, cream cheese, orange, powdered sugar, coating, semisweet chocolate chips, shortening

Taken from www.food.com/recipe/buttercream-candies-201282 (may not work)