1 pkg. Pillsbury 16.5 oz refrigerated cookie dough
4 oz. cream cheese
1/2 C all-purpose flour
3/4 tsp. vanilla
2 1/4 C powdered sugar
3-4 T water
2 T candy sprinkles
RECIPE INSTRUCTIONS:
Preheat oven to 350°F.
In a medium bowl, crumble cookie dough, then mix in cream cheese, flour, and 1/2 teaspoon of vanilla until well blended.
Shape dough into 44 balls (1 1/4 inch). Place 1” apart on a large ungreased cookie sheet.
Bake 11-13 minutes, or until the edges are set.
Let sit for 1 minute. Remove from the cookie sheet and place on a cooling rack. Cool for 30 minutes.
In a small bowl, combine powdered sugar, 1/4 teaspoon vanilla, and 3 T of water. Add 1 tsp. of water at a time until the desired dipping consistency is reached.
Dip the top of each cookie in the glaze. Sprinkle candies over the top. Store in an airtight container in the refrigerator.
