Bittersweet Chocolate Cream Cheese Cookies

1 C. sugar

1/2 C. margarine or butter - softened

1-1/2 t. vanilla

1 egg

1 (3 oz.) package cream cheese - softened

3 oz. bittersweet or semisweet chocolate -melted and cooled

2-1/2 C. all-purpose flour

1/2 t. baking powder

1/2 t. salt

6 oz. vanilla-flavored candy coating - melted

3/4 C. finely crushed peppermint candies OR 3/4 C. finely chopped pistachio nuts

Heat oven to 375 degrees F. Mix sugar, margarine, vanilla, egg, cream cheese and chocolate in large bowl until smooth. Mix flour, baking powder and salt; stir into margarine mixture.

Divide dough in half. Roll each half 1/8 inch thick on lightly floured cloth-covered surface with cloth-covered rolling pin. Cut into desired shapes with cookie cutters. Place about 1 inch apart on ungreased cookie sheet.

Bake 8 to 10 minutes or until dry and set. Remove from cookie sheet. Cool on wire rack.

Roll edge of cookies about 1/4 inch deep in candy coating; immediately roll in candies or nuts. Place on waxed paper. Let stand about 10 minutes or until coating is set.

Yield: about 6 dozen 2 1/2-inch cookies (1 per serving).