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.)
Instructions
• 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.
