1 pkg. (250 g) Philadelphia Brick Cream Cheese, softened
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.
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. 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. 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.
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