Remembrance Day Poppy Cookies

November 11, 2014

Remembrance Day Poppy Cookies

What you need
•  1 pkg. (250 g) Philadelphia Brick Cream Cheese, softened
•  3/4 cup butter, softened
•  1 cup granulated sugar
•  2 tsp. vanilla
•  2-1/4 cups flour
•  1/2 tsp. baking soda
•  3/4 cup ready-to-spread vanilla frosting
•  1 cup red coloured sugar
•  56 Baker’s Semi-Sweet Chocolate Chips (about 3 Tbsp.)

• Beat first 4 ingredients in large bowl with mixer until well blended. Mix flour and soda; gradually beat into cream cheese mixture. Refrigerate 30 min.
• Heat oven to 350°F. Roll dough to 1/4-inch thickness on lightly floured surface. Cut into 56 circles with 2-inch cookie cutter, rerolling trimmings as necessary. Place cutouts, 2 inches apart, on baking sheets sprayed with cooking spray. Use tip of teaspoon to make 1 indentation in centre and 4 indentations around edge of each to resemble flower.
• Bake 14 to 16 min. or until edges are lightly browned. Cool on baking sheets 2 min. Remove to wire racks; cool completely.
• Spread cookies with frosting; dip in coloured sugar. Place 1 chocolate chip, upside-down, in centre of each.

*Cookies can be stored in airtight container at room temperature up to 5 days.


Did you enjoy this post? Why not share...Share on Facebook
Tweet about this on Twitter
Pin on Pinterest
Share on LinkedIn
Email this to someone
Print this page
Italian Crescent Ring5 Fun Party Snack Alternatives

Leave Your Reply

Your email address will not be published. Required fields are marked *