You can make the basic recipe and use it to make other cookie variations.
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
3/4 cup (1-1/2 sticks) butter, softened
1 cup sugar
2 tsp. vanilla
2-1/4 cups flour
1/2 tsp. baking soda
try rolling and cutting shaped cookies
either sprinkle with colored sugar or your favorite jello (dry) before baking or top with icing after baking
Sometimes I don't have time to roll them out and cut them, so I roll them in my hand and press them into cookie size and bake.
I first found this recipe in the kraft foods magazine shortly after my son was diagnosed with an egg allergy. My family requests I make cookies at every family dinner.
I often double the recipe and store in the refridgerater so I can bake a few for my two year old when the rest of us are having something he can't have.
I wonder why the kraft-web managers don't set a link to the other recipes you can make with the basic recipe. Search for 4-in-1 cookie dough.