Remembrance Day Poppy Cookies

Recipe from: Kraft Canada
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. Mix flour and soda; gradually beat into cream cheese mixture. Refrigerate 30 min.

  2.     Heat oven to 350°F. Roll dough to 1/4-inch thickness on lightly floured surface. Cut into 56 circles with 2-inch cookie cutter, rerolling trimmings as necessary.

  3.     Place cutouts, 2 inches apart, on baking sheets sprayed with cooking spray. Use tip of teaspoon to make 1 indentation in centre and 4 indentations around edge of each to resemble flower. Bake 14 to 16 min. or until edges are lightly browned.

  4.     Cool on baking sheets 2 min. Remove to wire racks; cool completely. Spread cookies with frosting; dip in coloured sugar. Place 1 chocolate chip, upside-down, in centre of each.