Reviewed: Feb. 9, 2013

I have to say, this is the BEST sprtiz cookie I have ever tasted! I skipped the orange zest. I used red food coloring and made hearts. Once they were cool I spread raspberry jam on the back of one and made little sandwich cookies. Then I dipped half the sandwich cookie into some melted dark chocolate. Put them in the freezer to set. These are for my husband for Valentine's Day, he loves Spritz Cookies, I can't wait to give him these.

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Reviewer:

Dawn

Reviewed: Jan. 26, 2013

This is a great base recipe, and tasted even better with a few changes- I took out the cinnamon, and orange zest and added the zest of 1 medium lemon and 2 teaspoons of lemon juice. It sounds like a lot of lemon, but it actually creates the perfect delicate flavor! Huge success!

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Reviewer:

MandyCooks

Reviewed: Jan. 22, 2013

I would like to give these a 3.5, but there's no way to do that. I wanted something similiar to spritz, but yet different. I thought this recipe would fill the bill. I wish I would have added some orange juice or orange extract as other reviewers did, I think it would have given it a more distinct flavor. There is a not-so-nice aftertaste to these cookies that makes me go to brush my teeth afterwards...the only way to get rid of it. I finally concluded that the culprit is the cream cheese in the cookies. I agree with a few of the other reviewers, I don't know how anyone could add an entire 8 ounce package of cream cheese to these...they would be just awful. The next time I think I'll stick to my old spritz recipe.

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Reviewer:

trish-the-dish

Cooking Level: Intermediate

Reviewed: Dec. 31, 2012

Great recipe. Didn't change a thing!

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Reviewer:

Adelina

Living In: San Clemente, California, USA

Reviewed: Dec. 31, 2012

I have a cookie press that belonged to my husband's grandmother. This recipe worked nicely in the press. However, I didn't like the sour flavor the cream cheese gives them and I only used the 3 oz. as the recipe states. I can't imagine how awful they would be with 8 oz. Also, it could probably have used more cinnamon and maybe some almond extract. The vanilla was overpowered by the sour flavor.

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Reviewer:

Sherril

Reviewed: Dec. 25, 2012

Good and easy to make. Dough was easy to work with in the cookie press. Increased cinnamon to 1/2 tsp otherwise made as directed.

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Reviewer:

April

Cooking Level: Beginning

Reviewed: Dec. 23, 2012

Yummy recipe! I made it exactly as the recipe stated. I colored half the dough with green and used my cookie press to make trees & wreaths. I used the egg white to brush on top of the cookies for glue and used colored sugar and sprinkles to decorate them. They look great! Thank you!

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Reviewer:

Desiree

Reviewed: Dec. 22, 2012

Added the extra cinnamon like reviews said....... The flavor of these is delicious! Made the mistake of using a whole egg instead of just a yolk - still turned out ok!

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Reviewer:

Corianne

Cooking Level: Intermediate

Reviewed: Dec. 22, 2012

Love these cookies. I hadn't baked in 15 years but Felt this year was my year to try and I wanted to make a spritz cookie. Great recipe- just needed to adjust temp a little lower for convection oven. Took to 2 parties and received many compliments.

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Reviewer:

Mariabilljp

Reviewed: Dec. 20, 2012

I have been using this recipe for years. It is definitely my "go to" spritz recipe. Whenever I make them I get people that comment on how they don't normally like spritz but these are very good. I do usually omit the orange zest. My spritz usually get done in 9 to 11 minutes so don't wait until 12 minutes to check them or they may become over done. Also, make sure they are COMPLETELY cooled off before storing them in an air tight container or they will lose their crispness.

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