Macadamia Shortbread Cookies

• 2-1/4 cups flour
• 2 Tbsp. cornstarch
• 2/3 cup butter, softened
• 1-1/4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese (10 oz.), softened, divided
• 1/3 cup powdered sugar, divided
• 2 oz. BAKER'S Semi-Sweet Chocolate
• 1/4 cup apricot preserves
• 1/4 cup PLANTERS Macadamias, chopped

1. Heat oven to 350 degrees F.
2. Process flour, cornstarch, butter, 6 oz.
3. cream cheese and 1/4 cup powdered sugar in food processor 30 sec.
4. or until mixture is well blended and starts to form ball.
5. Divide dough in half; flatten each into disk.
6. Roll out 1 disk on lightly floured surface to 1/8-inch thickness.
7. Cut into 10 rounds, using 3-inch cookie cutter and rerolling scraps as necessary.
8. Place, 1/2 inch apart, on parchment-covered baking sheets.
9. Repeat with remaining dough.
10. Bake 13 to 15 min.
11. or until golden brown.
12. Cool on baking sheets 1 min.
13. Remove to wire racks; cool completely.
14. Melt chocolate as directed on package.
15. Mix remaining cream cheese and sugar in separate bowl until blended; stir in chocolate.
16. Fill cookies with cream cheese mixture to make 20 sandwiches.
17. Microwave preserves in microwaveable bowl on HIGH 1 min.
18. or just until warmed; stir.
19. Spread onto tops of cookie sandwiches; sprinkle with nuts.

flour, cornstarch, butter, philadelphia cream cheese, powdered sugar, chocolate, apricot preserves

Taken from www.kraftrecipes.com/recipes/macadamia-shortbread-cookies-185737.aspx (may not work)