Kraft 4-in-1 Cookie Dough

This versatile cookie dough can make several types of festive cookies for your holiday gift baskets.

• Ready In: 30 mins
• Yields: 4 dozen

Ingredients

• 1 (8 ounce) package  kraft Philadelphia Cream Cheese, softened
• 3⁄4 cup butter, softened
• 1  cup granulated sugar
• 2  teaspoons vanilla extract
• 2 1⁄4 cups flour
• 1⁄2 teaspoon baking soda

Directions

1. BEAT cream cheese, butter, granulated sugar and vanilla in large bowl until well blended.
2. Add flour and baking soda; mix well.
3. Cover.
4. PROCEED to the variation of your choice.
5. They all look great on their own or together on a tray.
6. Pinwheel Cookies Prepare dough as directed; divide in half.
7. Add 2 squares melted BAKER'S Semi-Sweet Baking Chocolate to half of the dough; mix until well blended.
8. Divide each half into 2 equal parts.
9. (You should have 2 white and 2 chocolate pieces.) Roll or press 1 of the white dough pieces into 10x8-inch rectangle on lightly floured surface.
10. Break 1 of the chocolate pieces into smaller pieces; place on rolled-out white dough and press gently to form even layer.
11. Starting from one of the longer sides, roll up dough tightly to form a log; wrap tightly with plastic wrap.
12. Repeat with remaining dough.
13. Refrigerate 1 hour.
14. Preheat oven to 350°F Cut dough into slices, each about 1/4 inch thick; place on ungreased baking sheets.
15. Bake 10 to 12 minute or until lightly browned.
16. Makes about 4 dozen cookies.
17. Cookie Cutouts Preheat oven to 350°F Prepare dough as directed.
18. Roll dough to 1/8-in.
19. thickness on lightly floured surface.
20. Cut into assorted shapes using 3-in.
21. cookie cutters.
22. Place on greased baking sheets.
23. Bake 10 to 12 minute or until edges begin to brown.
24. Transfer cookies to wire rack; immediately press about 1/2 teaspoons crushed Life Savers Candies onto each hot cookie.
25. Cool completely on rack.
26. Makes about 3-1/2 dozen cookies.
27. Thumbprint Cookies.
28. Prepare dough as directed, adding 1 cup finely chopped Pecans.
29. Refrigerate 30 minute Preheat oven to 350°F Shape dough into 1-inch balls.
30. Place on ungreased baking sheets.
31. Indent centers.
32. Bake 10 minute Fill each cookie with about 1 teaspoons of your favorite preserves.
33. Continue baking 8 to 10 minute or until golden brown.
34. Makes about 5 dozen Pecan Bars Preheat oven to 350°F Prepare dough as directed; press firmly onto bottom of ungreased 15x10x1-inch baking pan.
35. Bake for 20 minute or until lightly browned.
36. Meanwhile, combine 2 eggs, 1 cup firmly packed brown sugar, 2/3 cup light corn syrup, 1/4 cup (1/2 stick) melted butter and 1 teaspoons vanilla until well blended.
37. Stir in 3 cups chopped pecans.
38. Spread evenly onto warm crust.
39. Bake an additional 20 to 25 minute or until topping is firm around the edges and slightly soft in the center.
40. Cut into 60 bars.
41. Makes 5 dozen bars or 60 servings, 1 bar each.