1 (3-oz.) package cream cheese, softened
¼ cup powdered sugar
2 tablespoons brandy
½ cup whipping cream, whipped
2 (5 ½-oz.) package pirouette or tubular-shaped cookies
1/3 cup semi-sweet chocolate chips
½ teaspoon shortening
In medium bowl, beat cream cheese, powdered sugar and brandy until fluffy. Fold in whipped cream. Using decorating bag fitted with ¼-inch tip or resealable platic bag with a small cut in one corner, carefully pipe mixture into cookies.
In small saucepan over low heat, melt chocolate chips and shortening, stirring constantly. Drizzle over cookies. Serve immediately or refrigerate up to 2 hours. Store in refrigerator. 4 dozen cookies.
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