4-in-1 Cookie Dough
Source of Recipe
Kraft food & family magazine
Recipe Introduction
One easy dough can be transformed into four distinct, delectable cookies.
List of Ingredients
1 pkg (8 oz) cream cheese, softened
3/4 cup butter, softened
1 cup granulated sugar
2 tsp vanilla
2 1/4 cups flour
1/2 tsp baking sodaRecipe
Beat cream cheese, butter, granulated sugar and vanilla in a large bowl with electric mixer on medium speed until well blended. Add flour and baking soda; mix well. Cover.
Proceed to the variation of your choice.
Pinwheel Cookies:
Divide dough in half. Add 2 squares melted semi-sweet baking chocolate to 1/2 of dough; mix until well blended. Divide each half into 2 equal parts.
Roll 1 of the white and 1 of the chocolate dough pieces each into a 10x8-inch rectangle on floured surface. Place rolled out chocolate dough onto rolled out white dough and press gently to form even layer. Starting from the short side, roll up dough tightly to form a log; wrap with plastic wrap. Repeat with remaining dough. Refrigerate 1 hour.
Preheat oven to 350*. Cut dough into 1/4 inch thick slices; place on ungreased baking sheets. Bake 10 to 12 minutes or until lightly browned.
Makes about 5 dozen cookies.
Sugar Cookie Cut-outs:
Preheat oven to 350*. Roll dough to 1/8 inch thickness on lightly floured surface. Cut into assorted shapes using 3 inch cookie cutters. Place on greased baking sheets.
Bake 10 to 12 minutes or until edges begin to brown. Transfer cookies to wire rack; immediately press about 1/2 tsp crushed Life Savers Candies onto each hot cookie. Cool completely on rack.
Makes about 3 1/2 dozen cookies.
Pecan Bars:
Preheat oven to 350*. Press dough firmly onto bottom of ungreased 15x10x1 inch baking pan. Bake for 20 minutes or until lightly browned.
Meanwhile, combine 2 eggs, 1 cup firmly packed brown sugar, 2/3 cup light corn syrup, 1/4 cup melted butter and 1 tsp vanilla until well blended. Stir in 3 cups chopped pecans.
Spread evenly onto warm crust. Bake an additional 20 to 25 minutes or until topping is firm around the edges adn slightly soft in the center. Cool completely.
Makes about 5 dozen bars.
Thumbprint Cookies
Add 1 cup finely chopped pecans. Refrigerate 30 minutes. Preheat oven to 350*. Shape dough into 1 inch balls. Place on ungreased baking sheets. Indent centers. Bake 10 minutes. Fill each cookie with about 1 tsp of your favoriet preserves. Continue baking 8 to 10 minutes or until golden brown.
Makes about 5 dozen cookies.
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