Bittersweet Chocolate Cream Cheese Cookies
1 cup sugar
1/2 cup margarine or butter (1 stick) -- softened
1 1/2 teaspoons vanilla
1 (3 ounce) package cream cheese -- softened
3 ounces bittersweet or semisweet chocolate -- melted and cooled
2 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
6 ounces vanilla-flavored candy coating -- melted
3/4 cup finely crushed peppermint candies
3/4 cup finely chopped pistachio nuts
Heat oven to 375º. 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. Place on waxed paper. Let stand about 10 minutes or until coating is set.
About 6 dozen 2 1/2-inch cookies