Adding PHILADELPHIA Cream Cheese to this versatile cookie dough makes it super easy to work with.
What do I need ?
Original recipe yields 24 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1 pkg. (250 g) Philadelphia Brick Cream Cheese, softened
1-1/4 cups icing sugar, divided
3/4 cup butter, softened
1/2 tsp. vanilla
2 cups flour
1 tsp. ground cinnamon
1/2 tsp. baking soda
1 cup finely chopped pecans
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How do I make it ?
Heat oven to 325ºF.
Beat cream cheese, 1 cup sugar, butter and vanilla with mixer until well blended. Add flour, cinnamon and baking soda; mix until well blended. Beat in nuts. Refrigerate 1 hour.
Shape tablespoonfuls of dough into crescent shapes; place, 1 inch apart, on baking sheets.
Bake 20 min. Cool on baking sheets 1 min. Remove to wire racks; cool 15 min. Coat with remaining sugar.
Kraft Kitchen Tips!
How to Soften Cream Cheese
Place unwrapped package of cream cheese in microwaveable bowl. Microwave on HIGH 30 sec. or until slightly softened.
Melt 2 squares Baker's Semi-Sweet Chocolate; drizzle over cooled sugar-dusted cookies. Let stand until chocolate is firm.
Calories From Fat
% Daily Value
Fat 12 g
Saturated fat 6 g
Cholesterol 30 mg
Sodium 115 mg
Carbohydrate 16 g
Fibre 1 g
Sugars 7 g
Protein 2 g
Makes 4 doz. or 24 servings, 2 cookies (32 g) each.
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.