First of all, I don't cook much, and this recipe was easy enough for me to handle. Secondly, I made a few small changes, based on ideas of my own and other reviews, and I think they came out great! As someone else mentioned, I used 2 packages of cream cheese. I also used 2 sticks of salted and 1 stick of unsalted butter. Rather than white flour, I used whole wheat, and I also added about a teaspoon of nutmeg to the dough. Rather than any kind of preserves for filling, I used a very simple cranberry jelly recipe (1 bag cranberries + 12 oz. water + 1/3 cup brown sugar -- boil water and sugar until dissolved, add cranberries and stir until all are burst and the skins come off). The end result is subtle and hearty (thanks, mainly, to the whole wheat flour). The mildly-sweet cookies offset the tartness of the cranberry nicely. Thanks for this great recipe!!
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