Mint-Filled Cookies

Directions

1. 1
   In a large bowl, cream butter, cream cheese and sugars until light and fluffy. Beat in eggs, milk and vanilla. In another bowl, whisk flour, baking soda and salt; gradually beat into butter mixture.
2. 2
   Divide dough in half. Shape each into a disk; wrap in plastic. Refrigerate 30 minutes or until firm enough to roll.
3. 3
   Preheat oven to 400°. On a lightly floured surface, roll each portion of dough to 1/4-in. thickness. Cut with a floured 3-in. round cookie cutter. Place a mint patty in center of each circle; fold dough over patty. Pinch to seal seams. Place on greased
4. 4
   , seam side down.
5. 5
   Bake 8-10 minutes or until cookies are golden brown. Remove from pans to wire racks to cool completely.
6. 6
   In a microwave, melt chocolate chips and shortening; stir until smooth. Drizzle over cookies. Refrigerate until set. Store in an airtight container in the refrigerator.
7. 7
   Transfer disks to a resealable plastic freezer bag; freeze. To use, thaw dough in refrigerator until soft enough to roll. Prepare, bake and decorate as directed.