4 In 1 Cookie Dough By Kraft Foods Recipes

4-IN-1 COOKIE DOUGH

Steps:

• 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.
• Prepare and bake cookies following one of the following variations. They all look great on their own or arranged decoratively on a serving tray.

4-IN-1 COOKIE DOUGH BY KRAFT FOODS

Steps:

• 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.
• PREPARE and bake cookies following one of the following variations. They all look great on their own or arranged decoratively on a serving tray.
• 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.
• 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.
• 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.
• 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.

FOUR-FLAVOR SHEET PAN HOLIDAY COOKIE

Steps:

• Preheat the oven to 325 degrees F. Spray a 13-by-18-inch sheet pan with cooking spray. Line with a piece of parchment, leaving a 2-inch overhang on each of the short sides.
• Make the chocolate-peanut butter cookie: Mix 1 tube of the sugar cookie dough with the powdered peanut butter and 2 tablespoons of the cocoa powder in a medium bowl until completely combined. Fold in 1 cup of the chocolate-peanut butter candies, reserving the rest for topping.
• Arrange the sheet pan with a long side facing you. Visualize the pan divided into 4 equal vertical strips. Press the chocolate-peanut butter cookie dough down the far left stripe. Sprinkle with the sanding sugar.
• Make the snickerdoodle cookie: Mix the remaining tube of sugar cookie dough with 1/4 teaspoon of the cinnamon in a medium bowl until completely combined.
• Press the snickerdoodle cookie dough in a stripe down the section next to the chocolate-peanut butter cookie dough. Mix the granulated sugar with the remaining 1/4 teaspoon cinnamon and sprinkle it over the snickerdoodle cookie dough.
• Make the chocolate-chocolate chip cookie: Mix 1 tube of the chocolate chip cookie dough with the remaining 2 tablespoons cocoa powder in a medium bowl until well combined. Fold in 1/4 cup of the candy-coated chocolates.
• Press the chocolate-chocolate chip cookie dough in a stripe down the section next to the snickerdoodle cookie dough. Top with the remaining 1/4 cup candy-coated chocolates.
• Make the chocolate chip cookie: Press the remaining tube of chocolate chip cookie dough down the remaining quarter of the sheet pan. Press the milk chocolate toffee and cookie crunch squares into the dough, making 5 rows of 2.
• Bake the cookie until golden brown and a toothpick inserted into the center of each type of cookie comes out clean, 25 to 30 minutes. Let cool on a rack for 5 minutes.
• While the cookie is still warm, top the chocolate-peanut butter cookie with the remaining chopped chocolate-peanut butter candies. Press the snickerdoodle white chocolate truffle halves all over the snickerdoodle cookie. Top the chocolate-chocolate chip cookie with the marshmallows and sprinkle the chocolate chip cookie with the snowflake sprinkles. Allow to cool completely in the pan, about 1 hour.
• Use the parchment overhangs to lift the cookie from the pan, then cut into squares.

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.

CLASSIC SHORTBREAD COOKIES IN 4 INGREDIENTS WITH ADDED 1 INGREDIENT VARIATIONS

Steps:

• Preheat the oven to 375 degrees F.
• Add the flour, salt, and powdered sugar to a food processor and pulse to combine. Add in the vanilla, the butter and the 1 teaspoon of water. Pulse together just until a dough is formed. Put the dough on a sheet of plastic wrap and roll into a log, about 2 1/2 inches in diameter and 5 inches long. Tightly twist each end of the wrap in opposite directions. Chill the dough in the refrigerator for at least 30 minutes.
• Slice the log into 1/3-inch thick disks. Arrange on nonstick cookie sheets, parchment lined or silpat lined baking sheets, 2 inches apart. Bake until the edges are just light brown, about 12 to 14 minutes, rotating the pans half way through the baking process. Remove from the oven and let cool on the cookie sheets for 5 minutes. Transfer to wire racks and cool until room temperature. Enjoy!
• Variations:
• Pulse together the tea with the flour and salt in a food processor just until the tea is in small pieces evenly distributed throughout the flour. Then add the powdered sugar, vanilla, the butter and the 1 teaspoon of water. Continue as instructed above.
• Pulse the toasted and chopped pecans into the dough and then shape into a flattened round disk. Wrap in plastic wrap and refrigerate for 1 hour. On a flour dusted surface, roll the dough out to approximately 1/3-inch thick. (If the dough is too hard to roll or begins to crack, let it rest at room temperature for a few minutes until pliable.) With a sharp knife, cut the dough into rectangle shapes about 1 by 3-inches. Arrange on the prepared baking sheets and follow the cooking instructions as above. Dust slightly cooled cookies with powdered sugar through a fine mesh strainer.