SIMPLE SEMI-HOMEMADE PHILADELPHIA CREAM CHEESE LEMON THUMBPRINT COOKIES
Yields: 16 servings
 
INGREDIENTS
  • 8 ounce brick Philadelphia ⅓ Less Fat Plain Cream Cheese Spread, softened to room temperature
  • ½ cup unsalted butter, softened to room temperature
  • 3 cups confectioners’ sugar
  • 2 tablespoons fresh squeezed lemon juice
  • ½ teaspoon vanilla extract
  • few drops yellow food coloring
  • 16.5 ounces refrigerated sugar cookie dough
PREPARATION
  1. Beat together Philadelphia Cream Cheese and butter with an electric or hand mixer until light and fluffy.
  2. Beat in confectioners’ sugar, lemon juice, vanilla extract, and yellow food coloring and mix until well incorporated.
  3. Transfer to a large freezer bag or piping bag and refrigerate until ready to serve.
  4. Preheat oven to 350 degrees Fahrenheit.
  5. Divide sugar cookie dough into 32 half-ounce equal portions and roll into balls.
  6. Place balls of dough three inches apart on baking sheets lined with parchment paper. Place your thumb into the top of each cookie to create an indention to fill with frosting after baking.
  7. Bake for 11-12 minutes until edges are slightly golden brown.
  8. Cool completely on a wire rack before frosting.
  9. Cut the corner off of your freezer bag or piping bag and top each cookie with a tablespoon of chilled Philadelphia Cream Cheese frosting. Serve immediately.
Nutrition Information
Serving size: 2 cookies
Recipe by Bake Love Give at http://bakelovegive.com/semi-homemade-philadelphia-cream-cheese-lemon-thumbprint-cookies/