Macadamia Shortbread Cookies

• 2 cups flour
• 1/4 cup corn starch
• 1/4 tsp. salt
• 1 cup butter, softened
• 1 cup Philadelphia Brick Cream Cheese, softened
• 2/3 cup icing sugar
• 1 tsp. vanilla
• 1/4 cup Philadelphia Chocolate Cream Cheese Product
• 2 Tbsp. apricot jam
• 1/4 cup macadamia nuts, chopped

1. Mix flour, corn starch and salt until blended.
2. Beat butter, cream cheese and sugar in large bowl with mixer until blended.
3. Add vanilla; mix well.
4. Gradually add flour mixture, mixing well after each addition.
5. Divide dough in half; flatten each into disk.
6. Wrap individually in plastic wrap.
7. Refrigerate 1 hour.
8. Heat oven to 350 degrees F. Roll out 1 disk on lightly floured surface to 1/4-inch thickness.
9. Cut into 30 star shapes, using 3-inch cookie cutter and rerolling scraps as necessary.
10. Place 1/2-inch apart, on parchment-covered baking sheets.
11. Repeat with remaining dough.
12. Bake 20 to 25 min.
13. or until golden brown.
14. Cool on baking sheets 1 min.
15. Remove to wire racks; cool completely.
16. Fill cookies with chocolate cream cheese to make 30 sandwich cookies.
17. Spread tops with apricot jam; sprinkle with nuts.

flour, corn starch, salt, butter, cream cheese, icing sugar, vanilla, philadelphia chocolate cream cheese, apricot jam, nuts

Taken from www.kraftrecipes.com/recipes/macadamia-shortbread-cookies-173350.aspx (may not work)