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Categories:
cream cheese butter sugar vanilla flour baking soda ready-to-spread red coloured sugar chocolate chips
Viewed: 41 - Published at: 5 years agoIngredients
- 1 pkg. (250 g) Philadelphia Brick Cream Cheese, softened
- 3/4 cup butter, softened
- 1 cup granulated sugar
- 2 tsp. vanilla
- 2-1/4 cups flour
- 1/2 tsp. baking soda
- 3/4 cup ready-to-spread vanilla frosting
- 1 cup red coloured sugar
- 56 Baker's Semi-Sweet Chocolate Chips (about 3 Tbsp.)
Method
- Beat first 4 ingredients in large bowl with mixer until well blended.
- Mix flour and soda; gradually beat into cream cheese mixture.
- Refrigerate 30 min.
- Heat oven to 350F.
- Roll dough to 1/4-inch thickness on lightly floured surface.
- Cut into 56 circles with 2-inch cookie cutter, rerolling trimmings as necessary.
- Place cutouts, 2 inches apart, on baking sheets sprayed with cooking spray.
- Use tip of teaspoon to make 1 indentation in centre and 4 indentations around edge of each to resemble flower.
- Bake 14 to 16 min.
- or until edges are lightly browned.
- Cool on baking sheets 2 min.
- Remove to wire racks; cool completely.
- Spread cookies with frosting; dip in coloured sugar.
- Place 1 chocolate chip, upside-down, in centre of each.
