Butter Creams

1/2 cup butter, softened
1 (3-ounce) package cream cheese, softened
1 1/2 teaspoons vanilla
4 cups powdered sugar

Coating
1 (12-ounce) package (2 cups) real semi-sweet chocolate chips
2 tablespoons shortening

Combine butter and cream cheese in large bowl. Beat at medium speed, scraping bowl often, until smooth. Add vanilla; continue beating until well mixed. Reduce speed to low. Beat, gradually adding powdered sugar, until well mixed. (If mixture is too soft, cover and refrigerate 1 hour or until firm enough to form balls.)

Shape rounded teaspoonfuls of mixture into 1-inch balls. Place onto waxed paper-lined baking sheets. Cover loosely; refrigerate until firm (2 hours or overnight).

Melt chocolate chips and shortening in 1-quart saucepan over low heat, stirring constantly, until smooth (3 to 4 minutes). Dip buttercreams into chocolate mixture using toothpicks; let excess chocolate drip off. Place onto waxed paper-lined baking sheet. Refrigerate at least 30 minutes to set. Makes 5 dozen candies