Quick & Easy Sugar Cookies

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.

Pineapple Dream Bars

courtesy of Stephanie Ashcraft's 101 More Things To Do With A Cake Mix

Bars:

1 white or yellow cake mix
1/2 cup butter or margarine, melted
1 egg

Filling:

8 ounces cream cheese, softened
2 tablespoons sugar
2 tablespoons milk
1 teaspoon vanilla
1 egg
1 can (8 oz) crushed pineapple, drained
1-1 1/2 coconut

Glaze:

3/4 cup powdered sugar
1/4 teaspoon vanilla
3-4 teaspoons milk


Preheat oven to 350*. With a spoon, mix cake mix, butter, and egg together. Press into a lightly greased 9x13 pan.

Beat cream cheese, sugar, milk, vanilla, and egg together in a separate bowl until smooth. Stir in well-drained pineapple. Spread evenly over dough. Sprinkle coconut over top. Bake 25-30 minutes or until coconut is light golden brown. Cool completely.

Mix powdered sugar, vanilla, and milk together in a small bowl. Drizzle glaze evenly over cooled dessert. Refrigerate at least 2 hours and cut into bars. Store in refrigerator.