4 Cookies in 1 Dough
  • 1 pkg (8 oz) Cream Cheese, softened
  • ¾ cup butter, softened
  • 1 cup sugar
  • 2 tsp. vanilla
  • 2 ¼ cups flour
  • ½ tsp. baking soda
  1. Beat cream cheese, butter, sugar and vanilla in large bowl with electric mixer on medium speed until well blended.
  2. Add flour and baking soda; mix well. Cover.
  3. Proceed to the variation of your choice:
  4. Pinwheel Cookies:
  5. Divide dough in half.
  6. Add 2 sq. melted semi-sweet baking chocolate to half of dough; mix until well blended.
  7. Divide each half into 2 equal parts. (should have 2 white and 2 chocolate pieces).
  8. Roll 1 of the white and 1 of the chocolate pieces each into 10x8 rectangle on floured surface. Place rolled out chocolate onto rolled out white dough and press gently to form an even layer. Starting from the short side, roll up dough tightly to form a log; wrap with plastic wrap.
  9. Repeat with remaining dough.
  10. Refrigerate 1 hour.
  11. Preheat oven to 350*. Cut dough into ¼ inch thick
  12. slices; place on ungreased cookie sheets.
  13. Bake 10 to 12 minutes or until lightly browned. Makes 5 doz.
  14. Pecan Bars:
  15. Preheat oven to 350*. Press dough firmly onto bottom of ungreased 15x10x1 baking pan.
  16. Bake for 20 minutes or until lightly browned.
  17. Combine 2 eggs, 1 cup firmly packed brown sugar,
  18. 2/3 cup light corn syrup, ¼ cup melted butter and 1 tsp. vanilla until well blended.
  19. Stir in 3 cups chopped pecans.
  20. Spread evenly onto warm crust.
  21. Bake an additional 20.to 25 minutes or until topping is firm around the edges and slightly soft in the center.
  22. Cool completely. Cut into 60 bars.
  23. Sugar Cookie Cut-outs:
  24. Preheat oven to 350*. Roll dough to 1/8 inch thickness on lightly floured surface. Cut into assorted shapes using 3-inch cookie cutters.
  25. Place on greased baking sheets.
  26. Bake 10-12 minutes or until edges begin to brown.
  27. Transfer cookies to wire rack; immediately press about ½ tsp. crushed Life Saver candies onto each hot cookie.
  28. Cool completely on rack. Makes 3 ½ dozen.
  29. Thumbprint Cookies:
  30. Add 1 cup finely chopped pecans.
  31. Refrigerate 30 min.
  32. Preheat oven to 350*.
  33. Shape dough into 1-inch balls.
  34. Place on ungreased baking sheets. Indent centers.
  35. Bake 10 minutes. Full each cookie with about 1 tsp. your favorite preserves. Continue baking 8-10 minutes or until golden brown. Makes 5 dozen.
This basic dough creates 4 different cookies. My absolute favorite are the Pacen bars.