Best 4 In 1 Cookie Dough By Kraft Foods Recipes

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PHILADELPHIA CREAM CHEESE SUGAR COOKIES



Philadelphia Cream Cheese Sugar Cookies image

Make and share this Philadelphia Cream Cheese Sugar Cookies recipe from Food.com.

Provided by MJMommy13

Categories     Dessert

Time 12m

Yield 24 cookies

Number Of Ingredients 6

1 (8 ounce) package Philadelphia Cream Cheese, softened
1 cup powdered sugar
3/4 cup butter
1/2 teaspoon vanilla
2 cups flour
1/2 teaspoon baking soda

Steps:

  • PREHEAT oven to 325°F Beat cream cheese, sugar, butter and vanilla with electric mixer on medium speed until well blended. Add flour and baking soda; mix well. Refrigerate 1 hour.
  • Roll dough to 1/8-inch thickness on lightly floured surface. Cut into shapes and place cookies, 2 inches apart, on ungreased baking sheets. Bake 12 minute or until lightly browned. Cool on baking sheet 1 minute Remove to wire rack; cool completely. Decorate as desired. Yield will depend on size of cookie cutters used.

4-IN-1 COOKIE DOUGH BY KRAFT FOODS



4-in-1 Cookie Dough by kraft Foods image

I have made these delicious cookies many times during the Christmas cookie baking season. This is from the Kraft Food Holiday 2004 Magazine. "Photo and recipe provided courtesy of Kraft Food & Family magazine, www.kraftfoods.com. For more information or to sign up for a free subscription, please visit...

Provided by Karla Everett

Categories     Cookies

Number Of Ingredients 6

1 pkg (8 oz.) philadelphia cream cheese, softened
3/4 c (1-1/2 sticks) butter, softened
1 c granulated sugar
2 tsp vanilla
2-1/4 c flour
1/2 tsp baking soda

Steps:

  • 1. BEAT cream cheese, butter, granulated sugar and vanilla in large bowl with electric mixer until well blended. Add flour and baking soda; mix well. Cover. REFRIGERATE 30 min.
  • 2. PREPARE and bake cookies following one of the following variations. They all look great on their own or arranged decoratively on a serving tray.
  • 3. Mosaic Cookies: Preheat oven to 350°F. Roll dough to 1/8-inch thickness on lightly floured surface. Cut into assorted shapes using 3-inch cookie cutters. Place on foil-covered baking sheets. Sprinkle each cookie with 1 tsp. crushed ring-shaped hard candies. Press gently into dough. Bake as directed. Makes about 3-1/2 doz. or 21 servings, two cookies each.
  • 4. Choco-Orange Cookies: Add 1 Tbsp. grated orange peel to dough. Shape into two 8x1-1/2-inch logs; wrap in plastic wrap. Refrigerate 1 hour. Preheat oven to 350°F. Unwrap logs; cut into 1/4-inch-thick slices. Place, 2 inches apart, on baking sheets. Bake 12 to 15 min. or until edges begin to brown. Cool on wire racks. Drizzle with 4 melted squares BAKER'S Semi-Sweet Baking Chocolate; let stand until set. Makes 5 doz. or 30 servings, two cookies each.
  • 5. Spiced Cookies: Add 1 tsp. each ground cinnamon, ground ginger and ground nutmeg. Refrigerate 30 min. Meanwhile, combine 1/4 cup granulated sugar and 1/2 tsp. ground cinnamon; set aside. Preheat oven to 350°F. Shape dough into balls. Roll dough in cinnamon-sugar mixture. Place on baking sheets. Flatten to 1/4-inch thickness with bottom of glass dipped in the remaining cinnamon-sugar mixture. Repeat with remaining dough. Bake 10 to 12 min. or until lightly browned. Makes about 3-1/2 doz. or 21 servings, two cookies each.
  • 6. Almond Crescents: Add 1/2 tsp. almond extract and 1 cup finely chopped PLANTERS Slivered Almonds to dough. Refrigerate 30 min. Preheat oven to 350°F. Shape balls of dough into crescent shapes; place, 2 inches apart, on baking sheets. Flatten slightly. Bake 10 to 12 min. or until lightly browned. Cool slightly on wire racks; sprinkle with sifted powdered sugar. Makes 5 doz. or 30 servings, two cookies each.

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