- 1 (8 ounce) package PHILADELPHIA Cream Cheese, softened
- 1 cup powdered sugar
- 3/4 cup butter, softened
- 1/2 teaspoon vanilla
- 2 cups flour
- 1/2 teaspoon baking soda
- 4 teaspoons colored sugar
- 1/3 cup JET-PUFFED Marshmallow Creme
- 2 squares BAKER'S Semi-Sweet Baking Chocolate, melted
- Preheat oven to 325 degrees F. Beat cream cheese, powdered sugar, butter and vanilla with electric mixer on medium speed until well blended. Add flour and baking soda; mix well. Cover. Refrigerate 1 hour.
- Roll dough to 1/8-inch thickness on lightly floured surface. Cut into 66 cookies, using 2-inch festive cookie cutters. Sprinkle half of the cookies with colored sugar. Place all cookies, 2 inches apart, on ungreased baking sheets.
- Bake 12 min. or until lightly browned. Cool on baking sheets 1 min. Remove to wire racks; cool completely.
- Spread bottom side of each of the plain cookies with about 1 teaspoon. marshmallow creme; cover with remaining sugar cookies, bottom-sides down, to form sandwiches. Drizzle with melted chocolate.