Remembrance Day Poppy Cookies

• 1 pkg. (250 g) Philadelphia Brick Cream Cheese, softened
• 3/4 cup butter, softened
• 1 cup granulated sugar
• 2 tsp. vanilla
• 2-1/4 cups flour
• 1/2 tsp. baking soda
• 3/4 cup ready-to-spread vanilla frosting
• 1 cup red coloured sugar
• 56 Baker's Semi-Sweet Chocolate Chips (about 3 Tbsp.)

1. Beat first 4 ingredients in large bowl with mixer until well blended.
2. Mix flour and soda; gradually beat into cream cheese mixture.
3. Refrigerate 30 min.
4. Heat oven to 350F.
5. Roll dough to 1/4-inch thickness on lightly floured surface.
6. Cut into 56 circles with 2-inch cookie cutter, rerolling trimmings as necessary.
7. Place cutouts, 2 inches apart, on baking sheets sprayed with cooking spray.
8. Use tip of teaspoon to make 1 indentation in centre and 4 indentations around edge of each to resemble flower.
9. Bake 14 to 16 min.
10. or until edges are lightly browned.
11. Cool on baking sheets 2 min.
12. Remove to wire racks; cool completely.
13. Spread cookies with frosting; dip in coloured sugar.
14. Place 1 chocolate chip, upside-down, in centre of each.

cream cheese, butter, sugar, vanilla, flour, baking soda, readytospread, red coloured sugar, chocolate chips

Taken from www.kraftrecipes.com/recipes/remembrance-day-poppy-cookies-128338.aspx (may not work)