Kraft 4-in-1 Cookie Dough

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 30mins
YIELD: 4 dozen
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • BEAT cream cheese, butter, granulated sugar and vanilla in large bowl until well blended.
  • Add flour and baking soda; mix well.
  • Cover.
  • PROCEED to the variation of your choice.
  • They all look great on their own or together on a tray.
  • Pinwheel Cookies Prepare dough as directed; divide in half.
  • Add 2 squares melted BAKER'S Semi-Sweet Baking Chocolate to half of the dough; mix until well blended.
  • Divide each half into 2 equal parts.
  • (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.
  • Break 1 of the chocolate pieces into smaller pieces; place on rolled-out white dough and press gently to form even layer.
  • Starting from one of the longer sides, roll up dough tightly to form a log; wrap tightly with plastic wrap.
  • Repeat with remaining dough.
  • Refrigerate 1 hour.
  • Preheat oven to 350°F Cut dough into slices, each about 1/4 inch thick; place on ungreased baking sheets.
  • Bake 10 to 12 minute or until lightly browned.
  • Makes about 4 dozen cookies.
  • Cookie Cutouts Preheat oven to 350°F Prepare dough as directed.
  • Roll dough to 1/8-in.
  • thickness on lightly floured surface.
  • Cut into assorted shapes using 3-in.
  • cookie cutters.
  • Place on greased baking sheets.
  • Bake 10 to 12 minute or until edges begin to brown.
  • Transfer cookies to wire rack; immediately press about 1/2 teaspoons crushed Life Savers Candies onto each hot cookie.
  • Cool completely on rack.
  • Makes about 3-1/2 dozen cookies.
  • Thumbprint Cookies.
  • Prepare dough as directed, adding 1 cup finely chopped Pecans.
  • Refrigerate 30 minute Preheat oven to 350°F Shape dough into 1-inch balls.
  • Place on ungreased baking sheets.
  • Indent centers.
  • Bake 10 minute Fill each cookie with about 1 teaspoons of your favorite preserves.
  • Continue baking 8 to 10 minute or until golden brown.
  • 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.
  • Bake for 20 minute or until lightly browned.
  • 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.
  • Stir in 3 cups chopped pecans.
  • Spread evenly onto warm crust.
  • Bake an additional 20 to 25 minute or until topping is firm around the edges and slightly soft in the center.
  • Cut into 60 bars.
  • Makes 5 dozen bars or 60 servings, 1 bar each.
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