from Kraft Food & Family Magazine
Philadelphia Sugar Cookies
prep 20 min
total 1 hour 40 min, including refrigerating
1 pkg (8. oz) Philadelphia Cream Cheese, softened
1 c. powdered sugar
3/4 c. (1 1/2 sticks) butter, softened
1/2 t. vanilla
2 c. flour
1/2 t. baking soda
Preheat oven to 325. Beat cream cheese, sugar, butter and vanilla with electric mixer on medium speed until well blended. Add flour and baking soda; mix well. Refrigerate 1 hour.
For shaped cookies: Roll dough to 1/8 inch thickness on lightly floured surface. Cut, and place cookies 2 inches apart on ungreased baking sheets. Bake 12 minutes or until lightly browned. Cool on baking sheet 1 minute. Remove to wire rack; cool completely.
The dough didn't seem very roll-out-able to me. I rolled them into balls, then flattened them a bit before baking. They turned out chubby and soft. Mmmmm.
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