Reviewed: Nov. 11, 2009

I have been making these for years & I always use 8 oz of cream cheese & only 2 cups of flour. I usually make these for Christmas & use the star tip on my cookie press. I put red and green candied cherries on the top.

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minnymouse41

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Reviewed: Sep. 15, 2009

i made a variety of homemade cookies for my wedding last december, and these were amazing! i did follow the advice of some of the other chefs and changed the recipe to 8 ounces of sour cream and cut back on the flour a bit. my four star rating is only because the original needs to be altered. thank you for this recipe robin!

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annesur

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Reviewed: Jul. 15, 2009

NOT GOOD AT ALL. I even used the suggested changes. I put in 8oz of cream cheese and cut back on the flour. They still tasted like bland flour cookies. I can't believe the ratings are as high as they are. I have never rated anything this low, but the consistency wasn't good, the flavor wasn't good, total waste. We threw them away after we each ate one...

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addicted2eu

Cooking Level: Intermediate

Living In: Indianapolis, Indiana, USA

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Reviewed: May 10, 2009

Although my husband LOVES these cookies and has requested me to make these again, I have to say that I absolutely did NOT like them. Shouldn't ever have to add any thing like blueberries in order to like something that I bake but...these are just not the greatest.

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tstone97

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Reviewed: Apr. 18, 2009

I LOVE these. They are so easy to make and they are delicious. I use 8oz cream cheese, 1 tsp vanilla extract (or almond if I want something different), and 2 cups of flour. After they are somewhat cooled I sprinkle with powdered sugar. They taste even better cold! :)

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JILLIANBEE

Cooking Level: Intermediate

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Reviewed: Apr. 8, 2009

These were good cookies, but not outstanding in any particular way.

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Anika

Cooking Level: Beginning

Home Town: Baddeck, Nova Scotia, Canada

Living In: Vancouver, British Columbia, Canada

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Reviewed: Mar. 22, 2009

I made these as drop cookies and added 8 oz cream cheese as others have suggested. They had a very strong cream cheese flavor, so I may try to add jam and/or white chocolate chips next time.

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Lyuda

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Reviewed: Dec. 31, 2008

Five stars when using 8 ounces of cream cheese instead of the 3 ounces noted in the recipe. Because I did not have a cookie press and wanted to do something a little different (other than simply making drop cookies), I chilled the dough for about 1 hour and then rolled the dough into small balls, pressed a Hershey's kiss in the middle, and sprinkled the cookies with colored sugar. They turned out great. I will definitely be making this again. I believe another reviewer said she added some Jello mix to her batter with great success. I think I will try doing that next time--maybe use strawberry Jello for Valentine's day when I have to make cookies for my daughter to bring to preschool.

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CTORSLOG

Cooking Level: Intermediate

Home Town: Cologne, Nordrhein-Westfalen, Germany

Living In: Burlington, New Jersey, USA

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Reviewed: Dec. 21, 2008

This recipe is even better with a different flavor of cream cheese

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Mike

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Reviewed: Dec. 15, 2008

Recipe is fine. I add a quarter teaspoon lemon extract & yellow food coloring. Use swirl template of cookie press. Garnish with red sprinkles & half a Marascino cherry. Bake 10-15 minutes, but don't overbake. Makes a great cookie.

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patk5

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Reviewed: Dec. 14, 2008

Followed the suggestion of 8 oz of cream cheese. Good Flavor but WAY TO STICKY for a cookie press!

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rreinhar

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Reviewed: Dec. 9, 2008

8oz Cream Cheese needed as other mention. Cookies were good but I found that you need to refrigerate the dough before using a cookie press.

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DanO

Cooking Level: Expert

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Reviewed: Dec. 7, 2008

Was this recipe suppose to have baking powder in it? The cookies came out very flat. They tasted good, I used 5 oz. of cream cheese & about 1 3/4 cup flour. I used my cookie press, worked great !

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lucky2030

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Reviewed: Dec. 5, 2008

Doubled the cream cheese and vanilla as suggested. Cookies had very little flavor. Very dissapointed. Won't make these again. There's so many better cream, ricotta and butter cookies recipes out there!

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AJW

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Reviewed: Dec. 2, 2008

I love this recipe!! Very versatile and great for various "tweaks". The cookie comes out so tender and delicate and just plain delicious. It is now one that will be permanently in my Christmas cookie collection.

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MISTYINCA

Cooking Level: Expert

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Reviewed: Nov. 28, 2008

These were very tasty cookies, my boyfriend ate the whole batch!! I added extra sugar (we like things sweet) and I put Hersheys Mini Kisses on top on some, Reeses Chips on top of others, and also all different kinds of sprinkles (I think sugar crystals were best). They were very tasty.

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JMil68

Cooking Level: Beginning

Home Town: Manville, New Jersey, USA

Living In: Fort Mill, South Carolina, USA

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Reviewed: Nov. 24, 2008

These are yummy...used my cookie press and colored them with food coloring in fall colors for Thanksgiving. I, too, added the 8 oz. of cream cheese, and it didn't overpower the cookie at all. Even my pickiest eater took one and said they were really good. Nice, melt in your mouth cookie...will definately make again. Thanks for sharing.

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Donna2008

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Reviewed: Nov. 12, 2008

Very, very good! I even used margarine instead of butter. I don't have a cookie press, so I didn't try that. I basically scooped the dough out with a melon-baller and flattened each ball a little. Then I made a dent in the center and filled it with strawberry jam. Everyone loved the cookies. I will make them again!

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diane

Cooking Level: Intermediate

Home Town: Alvin, Texas, USA

Living In: Murphy, Texas, USA

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Reviewed: Jul. 30, 2008

I have use this recipe for years. I have used all of the same ingredients, only I used a whole egg and 4oz. cream cheese. Then I refrigerate for one hour then use for roll-outs. The trick is to roll the dough on the thick side. (a little less than 1/4") is plenty. They are wonderfull!

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Lisa S.

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Reviewed: May 25, 2008

I followed the recipe exactly as shown. However, I found the cookies to be a little on the bland side. I used chocolate rosebuds in the centers of the cookies, but I'm sure they'd be better with fruit filling. A good cookie recipe, none the less.

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