In a large bowl, cream the butter, shortening and sugar until light
and fluffy. Beat in egg. Beat in vanilla. Combine the flour, baking
powder and salt; gradually add to the creamed mixture and mix
well. Shape into two 12-in. rolls; wrap each in plastic wrap.
Refrigerate for 4 hours or overnight.
Unwrap and cut into 1-in. slices. Place 1 in. apart on greased
baking sheet. Bake at 375° for 10-12 minutes or until lightly
browned. Immediately make an indentation in the center of each
cookie using the end of a wooden spoon handle. Remove to wire
racks to cool.
In a small bowl, combine the filling ingredients. Place 2
teaspoonfuls in the center of each cookie. Let stand until set. In a
microwave, melt chocolate chips and butter; stir until smooth.
Drizzle over cookies. Store in the refrigerator.
Originally Submitted
4/7/2015
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