Step 1

Beat butter, cream cheese and vanilla in large bowl with mixer until creamy. Add sugar; beat until light and fluffy. Gradually add flour, mixing well after each addition. Add nuts; mix well.

Step 2

Shape dough into ball; flatten into disc. Wrap tightly in plastic wrap.

Step 3

Refrigerate 2 hours or until firm.

Step 4

Roll out dough on lightly floured surface to 1/4-inch thickness. Cut into shapes using 2-inch pineapple-shaped or round cookie cutter. Place, 2 inches apart, onto baking sheets. Refrigerate 30 min.

Step 5

Heat oven to 350ºF. Bake cutouts 8 to 10 min. or until edges are lightly browned. Cool 1 min. Remove to wire racks; cool completely.

Step 6

Drizzle melted chocolate over cooled cookies.