I've decided to use their 4-in-1 cookie dough recipe to make Pinwheel Cookies for Monkey Boy's preschool's fundraising event.

4-in-1 Cookie Dough
Prep Time: 20 min
Total Time: 1 hr 2 min

Ingredients:
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
3/4 cup (1-1/2 sticks) butter, softened
1 cup granulated sugar
2 tsp. vanilla
2-1/4 cups flour
1/2 tsp. baking soda

Directions:

BEAT cream cheese, butter, granulated sugar and vanilla in large bowl with electric mixer on medium speed until well blended.
Add flour and baking soda; mix well.
Cover.
The 4-in-1recipe can also be used to make Sugar Cookie Cut-Outs, Pecan Bars and Thumbprint Cookies (recipes follow).

Pinwheel Cookies
(Makes about 4 dozen cookies or 24 servings, 2 cookies each.)

Directions:

Prepare dough as directed; divide in half.
Add 2 squares melted BAKER'S Semi-Sweet Baking Chocolate to half of the dough; mix until well blended.
Divide each half into 2 equal parts. (You should have 2 white and 2 chocolate pieces.)
Roll or press 1 of the white dough pieces into 10x8-inch rectangle on lightly floured surface.
Break 1 of the chocolate pieces into smaller pieces; place on rolled-out white dough and press gently to form even layer.
Starting from one of the longer sides, roll up dough tightly to form a log; wrap tightly with plastic wrap.
Repeat with remaining dough.
Refrigerate 1 hour.
Preheat oven to 350°F.
Cut dough into slices, each about 1/4 inch thick; place on ungreased baking sheets.
Bake 10 to 12 min. or until lightly browned.
Nutritional Information:
One serving provides 170 calories, 10g total fat, 5g saturated fat, 25mg cholesterol, 105mg sodium, 19g carbohydrate, less than 1g dietary fiber, 10g sugars, 2g protein, 6%DV vitamin A, 0%DV vitamin C, 0%DV calcium, 4%DV iron.

Sugar Cookie Cutouts
(Makes about 3-1/2 dozen cookies or 21 servings, 2 cookies each. )

Preheat oven to 350°F.
Prepare dough as directed.
Roll dough to 1/8-in. thickness on lightly floured surface.
Cut into assorted shapes using 3-in. cookie cutters.
Place on greased baking sheets.
Bake 10 to 12 min. or until edges begin to brown.
Transfer cookies to wire rack; immediately press about 1/2 tsp. crushed Life Savers Candies onto each hot cookie.
Cool completely on rack.
Nutritional Information:
One serving provides 200 calories, 10g total fat, 6g saturated fat, 30mg cholesterol, 120mg sodium, 25g carbohydrate, 0g dietary fiber, 14g sugars, 2g protein, 6%DV vitamin A, 0%DV vitamin C, 0%DV calcium, 4%DV iron.

Pecan Bars
(Makes 5 dozen bars or 60 servings, 1 bar each. )

Preheat oven to 350°F.
Prepare dough as directed; press firmly onto bottom of ungreased 15x10x1-inch baking pan.
Bake for 20 min. or until lightly browned.
Meanwhile, combine 2 eggs, 1 cup firmly packed brown sugar, 2/3 cup light corn syrup, 1/4 cup (1/2 stick) melted butter and 1 tsp. vanilla until well blended.
Stir in 3 cups chopped PLANTERS Pecans.
Spread evenly onto warm crust.
Bake an additional 20 to 25 min. or until topping is firm around the edges and slightly soft in the center.
Cut into 60 bars.
Nutritional Information:
One serving provides 140 calories, 9g total fat, 3g saturated fat, 20mg cholesterol, 55mg sodium, 14g carbohydrate, less than 1g dietary fiber, 9g sugars, 2g protein, 4%DV vitamin A, 0%DV vitamin C, 0%DV calcium, 2%DV iron.

Thumbprint Cookies
(Makes about 5 dozen cookies or 30 servings, 2 cookies each. )

Prepare dough as directed, adding 1 cup finely chopped PLANTERS Pecans.
Refrigerate 30 min.
Preheat oven to 350°F.
Shape dough into 1-inch balls.
Place on ungreased baking sheets.
Indent centers.
Bake 10 min.
Fill each cookie with about 1 tsp. of your favorite preserves.
Continue baking 8 to 10 min. or until golden brown.
Nutritional Information:
One serving provides 190 calories, 10g total fat, 4g saturated fat, 20mg cholesterol, 85mg sodium, 24g carbohydrate, less than 1g dietary fiber, 16g sugars, 2g protein, 4%DV vitamin A, 4%DV vitamin C, 0%DV calcium, 4%DV iron.

I found this on an Invision board that's no longer available. It was posted by "Squirrely Cakes"
5-way Roll-Out Sugar Cookie

Hi there. Found this recipe in a Loeb Store flyer and thought I would share it.
Basic Cookie Recipe
3 1/2 cups of all-purpose flour
1/2 tsp. baking powder
1 cup unsalted butter, softened
2/3 cup sugar
1 large egg
1 tbsp. light corn syrup
1 tbsp. vanilla extract
In a bowl, cream softened butter and sugar together until light and fluffy like a squirrel's tail. Beat in egg, corn syrup and vanilla extract and mix well. In a separate bowl stir together flour, baking powder and salt and then gradually stir the flour mixture into the butter mixture until well mixed. Wrap dough in plastic and refridgerate 1-2 hours or until firm enough to roll. Preheat oven to 375F. On a lightly floured surface roll out to 1/4 inch thick and cut out into shapes with your favourite cookie cutters. Place on ungreased baking sheets and bake about 10-15 minutes until cookies start to brown lightly. Cool completely before frosting.
Variations
1. Add 2 tsp. almond extract or orange, lemon. rum, extracts for a different flavour - substituting one of these for the vanilla in the recipe.
2. Prior to baking decorate with coloured sugars, Smarties, silver dragees, chocolate chips etc.
3. Decorate cookies with various coloured icings.
4. Prepare dough as directed but instead roll into balls, then roll in chopped nuts. Make indentation in the centres and fill with your favourite jam and bake as directed. Sort of a lazy man's version of Thimble or Thumbprint cookies.
5. Dip cooled cookies only 1/2 side into white or dark chocolate for a ying/yang effect.