Ingredients

• 1/2 cup Creamy Almond Butter
• 8 ounces PHILADELPHIA Cream Cheese, softened
• 1/2 cup butter (1 stick) softened
• 1 1/2 cups sugar
• 1 teaspoon orange extract
• 2 1/4 cups all purpose flour
• 2 tablespoons corn starch
• 1/4 teaspoon salt
• 3 ounces Rainbow Nonpareils (sprinkles)

Directions

1. In a mixer, cream together the almond butter, cream cheese, and butter.
2. Add in the sugar and orange extract.
3. In another bowl, combine the dry ingredients - flour, corn starch, and salt.
4. Gradually add the dry ingredients to the mixer. You should have a moist, workable dough.
5. Divide the dough into four balls. Shape each portion of dough into a log about 1 to 1.25 inches in diameter on a floured board.
6. Wrap the logs of dough in plastic wrap and chill in the freezer for 15 minutes.
7. Bring a log of dough to the cutting board and slice into cookies 1/8 inch thick.
8. Arrange the cookies on an ungreased baking sheet and add sprinkles.
9. Bake at 375F for 12 to 15 minutes. Cool and serve.