Desserts

Black & Whites

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photo by:

kraft

time

prep:

15 min

total:

2 hr 45 min

servings

total:

2 doz. or 24 servings, 1 cookie each

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What You Need

1-1/2

cups flour

1/2

tsp. each CALUMET Baking Powder and baking soda

1/4

tsp. salt

1/2

cup plus 2 Tbsp. butter, softened, divided

3/4

cup granulated sugar

egg

1/2

cup BREAKSTONE'S or KNUDSEN Sour Cream

tsp. vanilla, divided

1-1/2

cups (1/2 of 8-oz. tub) COOL WHIP Whipped Topping (Do not thaw.)

squares BAKER'S Semi-Sweet Chocolate

oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened

cups powdered sugar

Make It

HEAT oven to 375ºF.

MIX flour, baking powder, soda and salt. Beat 1/2 cup butter and granulated sugar in large bowl of mixer until light and fluffy. Blend in egg, sour cream and 1/2 tsp. vanilla. Gradually beat in flour mixture.

DROP heaping tablespoonfuls of dough, 2 inches apart, onto baking sheets sprayed with cooking spray. Bake 10 min. or until edges are golden brown. Cool on baking sheets 2 min. Remove to wire racks; cool completely.

MICROWAVE COOL WHIP and chocolate in medium microwaveable bowl on HIGH 1-1/2 to 2 min. or until chocolate is completely melted and mixture is well blended, stirring after each minute. Let stand 15 min. to thicken to spreading consistency.

BEAT cream cheese, remaining butter and vanilla in small bowl with mixer until well blended. Gradually beat in powdered sugar. Spread onto half of each cookie; spread chocolate frosting onto remaining cookie halves. Let stand 2 hours or until frostings are firm.