Gingerbread Cookies

• 3 cups flour
• 1 Tbsp. ground cinnamon
• 1 tsp. ground ginger
• 1/2 tsp. ground cloves
• 1/2 tsp. CALUMET Baking Powder
• 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
• 1/2 cup packed brown sugar
• 1/2 cup molasses
• 3/4 cup butter, softened
• 1 tsp. vanilla
• 1 cup powdered sugar
• 1 Tbsp. water

1. Combine flour, spices and baking powder; set aside.
2. Beat cream cheese, brown sugar, molasses, butter and vanilla in large bowl with mixer until blended.
3. Gradually add flour mixture, mixing well after each addition.
4. Divide dough in half; shape each in ball.
5. Flatten slightly.
6. Wrap individually in plastic wrap.
7. Refrigerate 1 hour.
8. Heat oven to 350 degrees F. Roll out 1 dough piece on lightly floured surface to 1/4-inch thickness.
9. Cut into star shapes using 2-inch cookie cutter, rerolling scraps as necessary.
10. Place, 1 inch apart, on parchment-covered baking sheets.
11. Repeat with remaining dough.
12. Bake 12 to 15 min.
13. or until edges are lightly browned.
14. Cool on baking sheets 1 min.
15. Remove to wire racks; cool completely.
16. Mix powdered sugar and water until blended; spread onto cookies.

flour, ground cinnamon, ground ginger, ground cloves, baking powder, philadelphia cream cheese, brown sugar, molasses, butter, vanilla, powdered sugar, water

Taken from www.kraftrecipes.com/recipes/gingerbread-cookies-185361.aspx (may not work)