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Bittersweet Chocolate Cream Cheese Cookies

Source of Recipe

Dessert du Jour - e-mail

Bittersweet Chocolate Cream Cheese Cookies

Exchanges
WW Point
About 6 dozen 2 1/2-inch cookies

1/4 cup sugar
3/4 cup granulated Splenda
1/2 cup (1 stick) margarine; softened
1-1/2 teaspoons vanilla
1 egg
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
OR
3/4 cup finely chopped pistachio nuts

Heat oven to 375�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. Place on waxed paper. Let stand about 10 minutes or until coating is set.

One cookie equals: 62 Calories; 3g Fat (39.3% calories from fat); 1g Protein; 7.9g Carbohydrate; trace Dietary Fiber; 4mg Cholesterol; 41mg Sodium. ++++ Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Fat; 1/2 Other Carbohydrates. ++++ WWP: 1