Beat sugar, butter and cream cheese until light and fluffy (3 min).  Add vanilla and egg; beat well.  Combine flour, pudding mix baking powder and salt in bowl.  Add to cream cheese mixture and mix well.  Cover with plastic wrap and refrigerate for at least 1 hour for easier handling. 

Heat oven to 350°  and grease cookie sheets.  Shape teaspoonfuls of dough into 1 1/2” fingers and place on cookie sheets.  Bake for 9-12 min.  Cool completely on racks.  In small saucepan, melt chocolate and shortening stirring constantly until well blended.  Drizzle small amount of chocolate over each cookie and allow to set.  Put some wax-paper underneath the racks to catch the drips from the chocolate, makes it easier to clean up.  Makes 8 ½ doz.

I got this reciepe from one of those Pillsbury booklets you get at the grocery store.  I love these cookies and so does everyone else.

You can get alot of these cookies on a cookie sheet since they do not spread very much when baking.  You ususally put 12 on a sheet but you can get twice as many and more on a real cookies sheet.