Recipe: Philly Cream Cheese Cookie Dough (with 5 variations)

PHILLY CREAM CHEESE COOKIE DOUGH

1 (8 oz.) pkg. cream cheese, softened
3/4 cup butter, softened
1 cup powdered sugar
2 1/4 cups flour
1/2 teaspoon baking soda

Beat cream cheese, butter and sugar in large mixing bowl at medium speed with electric mixer until well blended. Add flour and baking soda; mix well.

Makes 3 cups cookie dough

VARIATIONS:

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CHOCOLATE MINT CUTOUTS:
Preheat oven to 325 degrees F.

Add 1/4 teaspoon mint extract and few drops green food coloring to 1 1/2 cups Cookie Dough; mix well. Chill 30 minutes.

On lightly floured surface, roll dough to 1/4-inch thickness; Cut with assorted 3-inch cookie cutters. Place on ungreased cookie sheet.

Bake 10 to 12 minutes or until edges begin to brown. Cool on wire rack.

Melt 1/2 cup mint flavored semisweet chocolate chips in small saucepan over low heat, stirring until smooth. Drizzle over cookies.

Makes approximately 3 dozen

Variation: Sprinkle cookies with nonpareils before baking.

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SNOWMEN:
Preheat oven to 325 degrees F.

Add 1/4 teaspoon vanilla to 1 1/2 cups Cookie Dough; mix well. Chill 30 minutes.

For each snowman, shape dough into two small balls, one slightly larger than the other. Place balls, slightly overlapping, on ungreased cookie sheet; flatten with bottom of glass. Repeat with remaining dough.

Bake 18 to 20 minutes or until light golden brown. Cool on wire rack.

Sprinkle each snowman with sifted powdered sugar. Decorate with icing as desired. Cut miniature peanut butter cups in half for hats.

Makes approximately 2 dozen

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COCO ORANGE SLICES:
Preheat oven to 325 degrees F.

Add 1 1/2 teaspoons grated orange peel to 1 1/2 cups Cookie Dough; mix well. Shape into 8 x 1 1/2-inch log. Chill 30 minutes.

Cut log into 1/4-inch slices. Place on ungreased cookie sheet.

Bake 15 to 18 minutes or until edges begin to brown. Cool on wire rack.

Melt 1/3 cup BAKER'S Semi-Sweet Real Chocolate Chips with 1 tablespoon orange juice and 1 tablespoon orange flavored liqueur in small saucepan over low heat, stirring until smooth. Dip cookies into chocolate mixture.

Makes approximately 2 1/2 dozen

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PRESERVE THUMBPRINTS:
Preheat oven to 325 degrees F.

Add 1/2 cup chopped pecans and 1/2 teaspoon vanilla to 1 1/2 cups Cookie Dough; mix well. Chill 30 minutes.

Shape dough into 1-inch balls. Place on ungreased cookie sheet. Indent centers; fill each with 1 teaspoon Kraft Preserves.

Bake 14 to 16 minutes or until light golden brown. Cool on wire rack.

Makes 3 1/2 dozen

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CHOCOLATE CANDY THUMBPRINTS:
Preheat oven to 325 degrees F.

Add 1/2 cup chopped pecans and 1/2 teaspoon vanilla to 1 1/2 cups Cookie Dough; mix well. Chill 30 minutes.

Shape dough into 1-inch balls. Place on ungreased cookie sheet. Indent centers.

Bake 14 to 16 minutes or until light golden brown.

Immediately place milk chocolate candy kiss in center of each cookie. let stand 1 to 2 minutes or until chocolate is slightly softened; spread over top of cookies. Cool on wire rack.

Makes 3 1/2 dozen