LEMON CHEESE COOKIES

1 (3 oz.) pkg. cream cheese
1/2 c. butter
1/2 c. sugar
2 Tbsp. grated lemon peel
1 tsp. lemon flavor
1 c. sifted flour
2 tsp. baking powder
1/4 tsp. salt
1 1/2 c. corn flakes, coarsely
crumbled

Mash cream cheese in mixing bowl. Cream butter, sugar,lemon peel and flavor into bowl with cream cheese. Sift flour,
baking powder and salt together. Add to cream cheese mixture
gradually, beating until smooth. Chill dough for 1 hour. Heat
oven to 350 degrees. Shape dough into small balls. Roll in crumbled corn flakes. Place each ball on ungreased cookie sheet, 1 1/2 inches apart. Bake 15 minutes. Remove from sheet. Cool on rack. Makes 3 dozen.


CREAM CHEESE DAINTIES

1/2 c. butter
1/2 c. sugar
1/4 tsp. almond extract
3 oz. cream cheese
2 tsp. baking powder
1 1/2 c. crushed corn flakes
1 c. flour
1/4 tsp. salt
maraschino cherries

Cream butter, sugar and cheese until fluffy. Add
flavoring. Mix dry ingredients and add to creamed mixture.
Mix well and chill. Shape dough into 1-inch balls. Roll in
corn flakes. Place on ungreased cookie sheet. Top with a
cherry. Bake at 350 degrees for 12 minutes

PHILADELPHIA CREAM CHEESE COOKIES

2/3 c. butter or margarine
8 oz. cream cheese
2 1/2 c. brown sugar
4 tsp. baking powder
1/3 tsp. baking soda
3/4 tsp. salt
2 1/2 c. flour
1 1/2 c. coconut
crushed frosted corn flakes

Blend butter, cream cheese and brown sugar. Sift dry
ingredients and mix well. Mix in coconut and chill several
hours. Roll into small balls and roll in crushed frosted
flakes. Bake on lightly greased sheet at 350 degrees for 15 minutes.