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1
Heat oven to 350°F. Line cookie sheets with cooking parchment paper.
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2
In large bowl, break up cookie dough; stir or knead in 3 oz of the cream cheese and the flour until well mixed. Shape into 36 (1 1/4-inch) balls. Place 2 inches apart on cookie sheets.
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3
Bake 9 to 12 minutes or until edges are light golden brown. Cool 1 minute; remove from cookie sheets to cooling racks. Cool completely, about 30 minutes.
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4
In medium bowl, stir remaining 4 oz cream cheese, 2 tablespoons of the dulce de leche and the powdered sugar until smooth and creamy. Frost cookies.
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5
In small microwavable bowl, microwave remaining 1/3 cup dulce de leche uncovered on High 30 to 40 seconds or until thin enough to drizzle (reheat 10 seconds if necessary). Drizzle over iced cookies. Store covered in refrigerator.
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