Reviewed: May 7, 2012

I am defiantly going to try this one!

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Reviewer:

Faith

Cooking Level: Beginning

Reviewed: Jan. 15, 2012

These are very good when made with the 8 oz of cream cheese and only 2 cups of flour. The dough works well in the cookie press. With the cream cheese, the cookies will come out thinner than your traditional spritz, so that's good to know up front. The taste of these is fantastic and very soft and buttery.

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Reviewer:

Avalas

Reviewed: Jan. 6, 2012

These are a delightfully light cookie. I love the cream cheese doesnt overpower the butter flavor. They make excellent cut out cookies if you chill the dough well and in small batches. They are done before they are brown. Bake only until lightly golden around the edges.

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Reviewer:

deborah

Cooking Level: Professional

Living In: Beaumont, Texas, USA

Reviewed: Dec. 31, 2011

Great tasting cookie. I made a half batch using the drop spoon method and filled the centers with blackberry jam. I used 3 oz of regular cream cheese and 1 oz of strawberry cream cheese. Good stuff.

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Reviewer:

MINI

Cooking Level: Intermediate

Reviewed: Dec. 17, 2011

I think this recipe is fine on it's own. Traditionally I have used 4 oz cream cheese for every 2 cups of flour so that is the only change I would make (less 1/2 cup flour - increase 1 oz cream cheese.) especially if you intend to use some type of jelly as the flavor of cream chees + jelly can be very overpowering. Additionally you can relace the vanilla with preserves or cherry flavoring for an added touch.

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Reviewer:

Veb

Reviewed: Nov. 27, 2011

Awful. I used the suggested 8oz of cream cheese, cut back on the flour too. The dough tasted fabulous. But too sticky to get through a press. Just spooned it onto the sheet. They are bland as anything.

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Reviewer:

frankschick

Reviewed: Nov. 25, 2011

I like this recipe ALOT.the only thing I changed was 3oz cream cheese to 8oz. I liked them plain tho, and everyone else loved them.

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Reviewer:

kristyn000

Reviewed: Jul. 7, 2011

Not very flavorful. Kind of bland. Won't be making this again. I'm sure if I had not of put in EIGHT ounces of cream cheese instead of THREE, it would have been a lot worse....

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Reviewer:

bcornette

Reviewed: Mar. 28, 2011

Recipe tasted great but I followed some other reviews and backed off the flour to 2 cups. Cookies were a little too sticky even after refrigerating for 1 hour. Other than being hard to get out of the cookie press- great tasting.

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Reviewer:

Devin Stasicha

Reviewed: Mar. 27, 2011

I took the advice of another reviewer to add a package of strawberry jello and increase the cream cheese to 8 oz. Cookies baked 8-9 minutes only--at the recommended 15 they were burning black! Dough was a little sticky...I probably should have used the full 2.5 c flour rather than cutting back to 2 as so many reviewers said. Strawberry Cheesecake cookies were tasty though!

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