Pie Cookies (Pie-Kies)

• 1 cup flour
• 125 g (1/2 of 250-g pkg.) Philadelphia Brick Cream Cheese, cubed
• 1/2 cup cold butter, cut up
• 1/4 cup sugar
• 1 tsp. corn starch
• 1/2 tsp. ground ginger
• 1 red-skinned pear, cut into 16 slices

1. Place flour in large bowl.
2. Cut in cream cheese and butter with pastry blender or 2 forks until mixture resembles coarse crumbs.
3. Shape into ball; flatten into disk.
4. Wrap tightly with plastic wrap.
5. Refrigerate 1 hour.
6. Heat oven to 350 degrees F. Divide dough into 4 pieces.
7. Place 1 dough piece between 2 lightly floured sheets of parchment paper; roll into 6-inch square.
8. Discard top sheet of parchment paper.
9. Cut dough into 4 smaller squares.
10. (Do not separate squares.)
11. Cut large square diagonally in half twice to form 8 triangles.
12. Invert onto baking sheet; remove and discard parchment paper.
13. Repeat with remaining dough.
14. Mix sugar, corn starch and ginger in medium bowl.
15. Cut pear slices in half.
16. Add to sugar mixture; toss to evenly coat.
17. Place on centres of dough triangles.
18. Bake 20 min.
19. or until bottoms and edges of crusts are golden brown.
20. Transfer to wire rack; cool completely.

flour, cream cheese, cold butter, sugar, corn starch, ground ginger, pear

Taken from www.kraftrecipes.com/recipes/pie-cookies-pie-kies-174780.aspx (may not work)