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Desserts

4-in-1 Cookie Dough

4-in-1 Cookie Dough recipe
photo by:kraft
I've made these cookies tons of times and have added my own twist each time. You do have to use a lot of flour to role out the dough. I was making sugar cookies for a v...read more
posted by
shilohgirl_mop
on 6/30/2010
time
prep:
20 min
total:
1 hr 2 min
servings
total:
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What You Need

1
pkg.  (8 oz.) PHILADELPHIA Cream Cheese, softened
3/4
cup  (1-1/2 sticks) butter, softened
1
cup  granulated sugar
2
tsp.  vanilla
2-1/4
cups  flour
1/2
tsp.  baking soda

Make It

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.

Kraft Kitchens Tips

Size-Wise
This versatile cookie dough can make several types of festive cookies for your holiday gift baskets.
Variations
Prepare dough as directed, using one of the following flavor options: 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 oz. melted 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.
K:1974v15 :66301
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