3/4 cup butter, softened
1/2 cup sugar
1 tsp. vanilla
12 drops yellow food color
1 (3 ounce) package cream cheese, softened
2 cups all-purpose flour
3 dozen (about) large semisweet chocolate chips
Beat butter, sugar, vanilla, food color, egg and cream cheese in large bowl with electric mixer on medium speed, or mix with spoon. Stir in flour. Cover and refrigerate about 2 hours or until firm. Heat oven to 375 degrees. Shape dough into 1 1/4-inch balls. Place about 2 inches apart on ungreased cookie sheet. Make 3 cuts with scissors in top of each ball about three-fourths of the way through to make 6 wedges. Spread wedges apart slightly to form flower petals (cookies will flatten as they bake). Bake 10 to 12 minutes or until set and edges begin to brown. Immediately press 1 chocolate chip in center of each cookie. Remove from cookie sheet to wire rack. Cut balls from top into 6 wedges about 3/4 way through dough.