4 Cookie Flavors 1 Cookie Dough Recipes

KRAFT 4-IN-1 COOKIE DOUGH

Steps:

• 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.