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Butter Creams

Filling:
1/2 cup butter, softened
3 ounces cream cheese, softened
1 1/2 teaspoons vanilla extract
4 cups confectioners' sugar

Coating:
1 (12 ounce) bag semisweet real chocolate chips
2 tablespoons shortening

In large mixer bowl combine butter and cream cheese. Beat at medium speed until smooth. Add vanilla extract. Reduce speed to low. Beat, gradually adding confectioners' sugar, until well mixed (4 to 5 minutes). If too soft, refrigerate until firm. Shape rounded teaspoonsful of mixture into 1-inch balls. Place on wax paper-lined baking sheets. Cover loosely; refrigerate until firm (2 hours or overnight).

In saucepan melt chocolate chips and shortening over low heat (3-4 minutes). Dip butter creams into chocolate mixture; let excess drip off. Place on wax paper-lined baking sheet. Refrigerate to set (30 minutes).

Makes 5 dozen.

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