MULTI-USE CREAM CHEESE COOKIE DOUGH

1 block (8-oz) cream cheese, softened
3/4 cup butter, softened
1 cup granulated sugar
2 tsp vanilla
2 1/4 cups all-purpose flour
1/2 tsp baking soda

In large mixer bowl beat the cream cheese, butter, sugar, and vanilla on medium speed of mixer until well blended.  Add the flour and baking soda, mixing well.  Cover the dough.

To Make Pinwheel cookies:  Additional ingredient: 2 squares (1-oz each) semisweet baking chocolate

Divide the dough in half.

Melt the chocolate in the microwave and add to half the prepared dough.  
Divide the white dough into 2 equal pieces and the chocolate dough into 2 equal pieces.

Roll one of the white pieces into a 10 X 8-inch rectangle.  Do the same with 1 of the chocolate pieces.  Place the chocolate rectangle onto the white one and press gently to form together.  Starting at a short side, roll the rectangles into tightly formed log; wrap in plastic wrap and refrigerate for 1 hour.  Repeat the process with the other pieces.

Preheat oven to 350 degrees.  Cut the dough into thick slices and place on ungreased baking sheets.  Bake at 350 degrees for 10 to 12 minutes until lightly browned.

Yield: Approximately 5 dozen cookies.

THUMB PRINT COOKIES:
Additional ingredients: 1 cup finely chopped pecans  and 1 jar of your favorite preserves

Add the pecans to the original cream cheese dough and refrigerate for 30 minutes.

Preheat 350 degrees.
Shape the dough into 1-inch balls.  Place on ungreased baking sheets and indent centers.  Bake cookies for 10 minutes.  Fill each cookie with 1 tsp of the preserves.  Return to oven and continue baking for 8 to 10 minutes or until golden brown.

File Photo

Yield: Approximately 5 dozen cookies.