Easter Chicks Sugar Cookies

• 2-1/4 cups flour
• 1/2 tsp. baking soda
• 1 pkg. (250 g) Philadelphia Brick Cream Cheese, softened
• 3/4 cup butter, softened
• 1 cup granulated sugar
• 2 tsp. vanilla
• 3-1/2 cups sifted icing sugar
• 6 Tbsp. water
• 5 drops food colouring (yellow, blue or pink)
• 42 silver dragees (about 1 tsp.)

1. Heat oven to 350 degrees F.
2. Combine flour and baking soda.
3. Beat cream cheese, butter, granulated sugar and vanilla in large bowl with mixer until blended.
4. Add flour mixture; mix well.
5. Refrigerate 30 min.
6. Roll dough into 1/8-inch thickness on lightly floured surface.
7. Use 4-inch chick-shaped cookie cutter to cut dough into 42 shapes, rerolling dough as necessary.
8. Place, 2 inches apart, on parchment-covered baking sheets.
9. Bake 10 to 12 min.
10. or until edges begin to brown.
11. Cool on baking sheet 5 min.
12. Remove to wire racks; cool completely.
13. Whisk icing sugar and water until blended.
14. Stir in food colouring.
15. Spread onto cookies.
16. Add silver dragee to each cookie for the chick's eye.
17. Let stand 1 hour or until icing is firm.

flour, baking soda, cream cheese, butter, sugar, vanilla, icing sugar, water, dragees

Taken from www.kraftrecipes.com/recipes/easter-chicks-sugar-cookies-178497.aspx (may not work)