Candy Cane Sandwich Cookies

• 4 cups flour
• 1 tsp. salt
• 2 cups unsalted butter, softened, divided
• 3 cups powdered sugar, divided
• 2 tsp. vanilla
• 2/3 cup BAKER'S Semi-Sweet Chocolate Morsels
• 4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
• 1/3 cup finely crushed candy canes, divided

1. Combine flour and salt.
2. Reserve 2 Tbsp.
3. butter; beat remaining butter with 1 cup sugar in large bowl with mixer until blended.
4. Add vanilla; mix well.
5. Gradually beat in flour mixture until blended.
6. Divide dough in half.
7. Shape each half into ball; flatten slightly.
8. Wrap individually in plastic wrap.
9. Refrigerate 1 hour.
10. Heat oven to 325 degrees F. Roll out half the dough on lightly floured surface to 1/4-inch thickness.
11. Use 2-inch festive cookie cutter to cut into 90 shapes, rerolling scraps as necessary.
12. Repeat with remaining dough.
13. Place, 1/2 inch apart, on parchment-covered baking sheets.
14. Bake 12 min.
15. or until edges are lightly browned.
16. Cool on baking sheets 1 min.
17. Remove to wire racks; cool completely.
18. Microwave chocolate in microwaveable bowl on HIGH 1 to 1-1/2 min.
19. or until almost melted, stirring every 30 sec.
20. Beat cream cheese and reserved butter in medium bowl with mixer until blended.
21. Add 2 Tbsp.
22. crushed candy; mix well.
23. Gradually beat in remaining sugar until blended.
24. Spoon into pastry bag fitted with piping tip; use to pipe icing onto bottoms of half the cookies, adding about 1/2 tsp.
25. to each.
26. Cover with remaining cookies, top sides up, to make sandwiches.
27. Drizzle with chocolate; sprinkle with remaining crushed candy.
28. Let stand until chocolate is firm.

flour, salt, unsalted butter, powdered sugar, vanilla, philadelphia cream cheese, candy canes

Taken from www.kraftrecipes.com/recipes/candy-cane-sandwich-cookies-172031.aspx (may not work)