- 11
Ingredients
- 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
- 1 cup Powdered sugar
- 3/4 cup (1-1/2 sticks) butter, softened 1/2 tsp. Vanilla
- 2 cups Flour
- 1/2 tsp. Baking soda
- 4 tsp. colored sugar
- 1/3 cup JET-PUFFED Marshmallow Creme
- 2 squares BAKER'S Semi-Sweet Chocolate, melted
Preparation
Step 1
PREHEAT oven to 325ºF.
Beat cream cheese, powdered sugar, butter and vanilla with electric mixer on medium speed until well blended. Add flour and baking soda; mix well. Cover. Refrigerate 1 hour.
ROLL dough to 1/8-inch thickness on lightly floured surface. Cut into 66 cookies, using 2-inch festive cookie cutters. Sprinkle half of the cookies with colored sugar. Place all cookies, 2 inches apart, on ungreased baking sheets.
BAKE 12 min. or until lightly browned. Cool on baking sheets 1 min. Remove to wire racks; cool completely.
SPREAD bottom side of each of the plain cookies with about 1 tsp. marshmallow creme; cover with remaining sugar cookies, bottom-sides down, to form sandwiches.
Drizzle with melted chocolate.
Kraft Kitchens Tips
How to Soften Cream Cheese Place completely unwrapped package of cream cheese in microwaveable bowl. Microwave on HIGH 10 sec. or just until softened. Add 15 sec. for each additional package of cream cheese.