Day-of-the-Dead Shortbread Cookies

These Day-of-the-Dead Shortbread Cookies bear a passing resemblance to pan de muerto—or bread of the dead—a must-have on this Mexican holiday.

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2 cups plus 1 Tbsp. flour , divided

1/2 tsp. baking soda

1 pkg. (8 oz.) PHILADELPHIA Cream Cheese , softened

3/4 cup butter , softened

1 cup powdered sugar

1 tsp. vanilla

1/3 cup granulated sugar

1/2 tsp. ground Mexican cinnamon (canela)

1. Combine 2 cups flour and baking soda. Beat cream cheese, butter, powdered sugar and vanilla in large bowl with mixer until light and fluffy. Gradually add flour mixture, mixing well after each addition.

2. Reserve 1/3 cup dough. Shape remaining dough into 42 (1-inch balls); place, 2 inches apart, on baking sheets.

3. Mix reserved dough with remaining flour; divide into 42 small pieces, using about 1/4 tsp. for each. Divide each piece into thirds; roll 1 piece into ball, then roll each of the remaining 2 pieces into 2-inch-long strip. Place 2 strips in "x" shape on top of each dough ball on baking sheets. Add small ball of dough to center of each "x."

4. Bake 20 min. or until bottoms of cookies are lightly browned. Meanwhile, combine granulated sugar and cinnamon in medium bowl.

5. Roll warm cookies, 1 at a time, in cinnamon mixture until evenly coated; place on wire racks. Cool completely.

Day-of-the-Dead Shortbread Cookies

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