Sunday, February 17, 2013

Philadelphia Cream Cheese Cookies

Philadelphia Cream Cheese Cookies


1 package (8 ounces) Philadelphia Cream Cheese, softened
¾ cup butter
1 cup powdered sugar
2¼ cups flour
½ teaspoon baking soda


1.                  Beat cream cheese, butter and sugar with electric mixer on medium speed until well blended.
2.                  Add flour and baking soda; mix well.  Use dough in 2 of the following variations.  Makes 3 cups dough.
3.                  Roll dough to 1/8 inch thickness on lightly floured surface; cut with assorted 3 inch cookie cutters.
4.                  Place on ungreased cookie sheets.
5.                  Bake at 325°F for 10 to 12 minutes or until edges begin to brown.
6.                  Remove from cookie sheets
7.                  Cool on wire rack.
8.                  Store in airtight container.

Glaze For Cookies

¼ cup milk
1 teaspoon vanilla extract
2 cups sifted confectioners’ sugar.

In medium bowl, blend milk and vanilla into sugar until smooth.

¼ cup milk
1 teaspoon vanilla extract
1 ½ cup sifted confectioners’ sugar
½ cup sifted cocoa

In medium bowl, blend milk and vanilla into sugar and cocoa until smooth.

Cookies were made and prepared by Shirley-Ann Pearman

Photography by Shirley-Ann Pearman

Recipe was taken from Kraft Best-Ever Holiday Recipe Collection, the chapter on “Cookie and Gift Classics”, page 142 of the ©Kraft Foods, Inc. and Meredith Corporation, 1999. 

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Thank You!

Shirley-Ann Pearman

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