-
1
BEAT cream cheese, butter, granulated sugar and vanilla in large bowl until well blended.
-
2
Add flour and baking soda; mix well.
-
3
Cover.
-
4
PROCEED to the variation of your choice.
-
5
They all look great on their own or together on a tray.
-
6
Pinwheel Cookies Prepare dough as directed; divide in half.
-
7
Add 2 squares melted BAKER'S Semi-Sweet Baking Chocolate to half of the dough; mix until well blended.
-
8
Divide each half into 2 equal parts.
-
9
(You should have 2 white and 2 chocolate pieces.) Roll or press 1 of the white dough pieces into 10x8-inch rectangle on lightly floured surface.
-
10
Break 1 of the chocolate pieces into smaller pieces; place on rolled-out white dough and press gently to form even layer.
-
11
Starting from one of the longer sides, roll up dough tightly to form a log; wrap tightly with plastic wrap.
-
12
Repeat with remaining dough.
-
13
Refrigerate 1 hour.
-
14
Preheat oven to 350u00b0F Cut dough into slices, each about 1/4 inch thick; place on ungreased baking sheets.
-
15
Bake 10 to 12 minute or until lightly browned.
-
16
Cookie Cutouts Preheat oven to 350u00b0F Prepare dough as directed.
-
17
Roll dough to 1/8-in.
-
18
thickness on lightly floured surface.
-
19
Cut into assorted shapes using 3-in.
-
20
cookie cutters.
-
21
Place on greased baking sheets.
-
22
Bake 10 to 12 minute or until edges begin to brown.
-
23
Transfer cookies to wire rack; immediately press about 1/2 teaspoons crushed Life Savers Candies onto each hot cookie.
-
24
Cool completely on rack.
-
25
Thumbprint Cookies.
-
26
Prepare dough as directed, adding 1 cup finely chopped Pecans.
-
27
Refrigerate 30 minute Preheat oven to 350u00b0F Shape dough into 1-inch balls.
-
28
Place on ungreased baking sheets.
-
29
Indent centers.
-
30
Bake 10 minute Fill each cookie with about 1 teaspoons of your favorite preserves.
-
31
Continue baking 8 to 10 minute or until golden brown.
-
32
Makes about 5 dozen Pecan Bars Preheat oven to 350u00b0F Prepare dough as directed; press firmly onto bottom of ungreased 15x10x1-inch baking pan.
-
33
Bake for 20 minute or until lightly browned.
-
34
Meanwhile, combine 2 eggs, 1 cup firmly packed brown sugar, 2/3 cup light corn syrup, 1/4 cup (1/2 stick) melted butter and 1 teaspoons vanilla until well blended.
-
35
Stir in 3 cups chopped pecans.
-
36
Spread evenly onto warm crust.
-
37
Bake an additional 20 to 25 minute or until topping is firm around the edges and slightly soft in the center.
-
38
Cut into 60 bars.
-
39
Makes 5 dozen bars or 60 servings, 1 bar each.
