Buttercream Candies

1. 1

   Filling:

2. 2

   Combine butter and cream cheese in a large bowl and beat at medium speed until smooth.

3. 3

   Add vanilla and continue beating until mixed well.

4. 4

   Reduce Speed to low and gradually add all of the powdered sugar and blend well.

5. 5

   Roll mixture into 1-inch balls and place onto waxed or parchment paper - lined cookie sheets. Cover Loosely and refrigerate until firm. (2 hours or overnight)**** If dough is too soft to handle, refrigerate it for about an hour or until it's firm enough to roll into balls.

6. 6

   For Coating: In a 1 quart saucepan or double broiler, melt chocolate chips and shortening over low heat, stirring constantly, until smooth. Remove from heat and keep warm.

7. 7

   Poke a toothpick into each buttercream and dip buttercreams into chocolate mixture, let excess drip off, and placed onto parchment/waxed paper - lined cookie sheets and refrirgerate until coating sets. (at least 1/2 hour)Remove toothicks and serve.

8. 8

   Store refrigerated. Cook time is chill time.

* Per serving · 4 servings · Values may vary.

No additional tips available.