These turned out great, even with my tiny oven that has no temperature gauge! I read a lot of the reviews and decided to use about 5 oz of cream cheese, and some extra flour--about another half cup. I refrigerated the dough overnight, and I had no problems working with it—in fact I had to leave it out for awhile before I could start rolling it. I went a little crazy with flavoring the dough. To one half I added the zest of 1 lemon and topped those cookies with minced crystallized ginger. To the other half I added about 1/4 cup of cocoa powder and a little bit of instant coffee granules. I even combined the scraps from the two flavors to make a few marble cookies...they were all delicious—not too sweet. I made rabbit cookies for Easter and sent them to my boyfriend who was working out of town. He was beside himself!

Reviewed On: Apr. 10, 2009

This was outrageously good! It disappeared at work. I used 1 1/2 sticks of butter, 1 1/2 cups of sugar, and added some grated lemon zest to the batter. I also used sliced almonds instead of pecans.

Reviewed On: Aug. 18, 2008