These cute flower-shaped cookies are both colorful and flavorful!
What You Need
Original recipe yields 30 servings
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1 cup butter or margarine, softened
2/3 cup sugar
2-1/2 cups flour
3 Tbsp. water
2 oz. BAKER'S Semi-Sweet Chocolate
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Let's Make It
Beat cream cheese, butter, sugar and 1 Tbsp. dry gelatin mix in large bowl with mixer until blended. Gradually add flour, mixing well after each addition. Refrigerate 1 hour.
Heat oven to 350°F. Shape dough into 30 (1-1/4-inch) balls; place, 2 inches apart, on baking sheets. Use sharp knife to cut each ball into 6 wedges, being careful to just cut about 3/4 the way through dough to center of each ball. Spread wedges apart slightly to resemble petals on flower.
Bake 13 to 15 min. or until edges of cookies are lightly browned and bottoms are golden brown. Cool on baking sheets 1 min. Remove to wire racks; cool completely.
Empty remaining gelatin mix into small bowl. Add water; mix well. Brush onto cookies. Let stand 30 min. or until gelatin is completely dry.
Melt chocolate as directed on package; spoon into small resealable plastic bag. Seal bag. Cut small piece off one bottom corner of bag; use to pipe chocolate onto centers of cookies.
Prepare using PHILADELPHIA Neufchatel Cheese.
For best results, rinse knife with water, then wipe dry before using to cut dough balls into wedges as directed. As the cookies bake, the wedges will separate and flatten to resemble flowers.
Calories From Fat
% Daily Value*
Total Fat 8g
Saturated Fat 5g
Trans Fat 0g
Total Carbohydrates 6g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.