Cranberry Cream Cheese Snickerdoodles Recipe

Ingredients

1

                        pouch Betty Crocker™ snickerdoodle cookie mix

4

oz (half of 8-oz package) cream cheese, softened

1/4

cup butter, margarine or spread, softened

1

tablespoon water

1

egg

1

cup sweetened dried cranberries

Preparation

Mix cream cheese and butter in bowl untl smooth. Open cookie mix; remove cinnamon sugar packet; set aside. Add water, egg and cookie mix to cream cheese mixture until soft dough forms. Stir in cranberries. Cover; refrigerate 30 minutes.

Drop dough by rounded teaspoonfuls into bowl with cinnamon sugar packet; roll to coat. Place 2 inches apart on ungreased cookie sheets.

Bake at 375°F for 8 to 9 minutes or until edges are set. Cool 1 minute; remove from cookie sheets to cooling rack. Cool completely.

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