“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.”
2 dozen

Ingredients Nutrition


  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.

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