Cream Cheese Filled Cookies

• 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

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 375u0b0 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.

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Taken from www.food.com/recipe/cream-cheese-filled-cookies-185605 (may not work)