Reviewed: Nov. 30, 2007

Definately reduce the flour to less than 2 cups and they are wonderful!!! Add some lemon extract or almond extract for an exotic flavor.

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lunamorgan

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Reviewed: Nov. 12, 2007

My mom always requests these. I made them last Christmas and I will make them again this year. I make them according to the recipe and roll them in red and green sprinkles for the holidays or keep them plain on any other day.

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Katie

Cooking Level: Expert

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Reviewed: Jul. 25, 2007

No problems. These were very easy to make. I am not usually a big cookie fan, but these were good. Not to sweet. I'm not sure what size they were supposed to be, but I didn't get 72 out of the dough. (Although some of the dough was eaten by my kids)They were gone fast.

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Aaron C.

Cooking Level: Expert

Home Town: San Jose, California, USA

Living In: Draper, Utah, USA

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Reviewed: Apr. 7, 2007

Great cookies!! Super Easy. I used them as gifts for family this Easter. One note: I found that adding a dash of lemon juice to the dough and using blackberry jam in the center was wonderful! Sprinkle w/ powdered sugar when cool.

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Shelby

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Reviewed: Mar. 3, 2007

I made these using the 8oz size Philly. I made them with "Splenda". I did not have time to bake them, so after I made the dough, I rolled the dough (I made three rolls) in plastic wrap and refrigerated them. I baked them as I needed them. They slice well, and keep well.I probably used them within 4 or 5 weeks.

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Mama Peek

Cooking Level: Intermediate

Living In: Celina, Texas, USA

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Reviewed: Feb. 13, 2007

DElicious! I added 1/4 tsp. almond extract and a bit of lemon zest. They were perfect for our cookie press :.)

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Amanda Alvis

Cooking Level: Intermediate

Living In: Greenwood, Indiana, USA

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Reviewed: Dec. 26, 2006

Great recipes and pretty straightforward! I used the stand mixer and the cookie press to do most of the work. I uploaded a photo of the cookies.

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Lily Zhu

Cooking Level: Expert

Home Town: Shanghai, Shanghai (Municipality) , China

Living In: Vancouver, British Columbia, Canada

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Reviewed: Dec. 26, 2006

Delicious, easy recipe. I used it with a cookie press from Williams-Sonoma, and they turned out beautiful Xmas Trees! The hint of cream cheese flavor is just enough to make these cookies better than the typical bland spritz cookies. I have been looking for a recipe like this for a long time, thank you Robin for submitting a great one!

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Nikki

Cooking Level: Intermediate

Home Town: Baltimore, Maryland, USA

Living In: Orlando, Florida, USA

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Reviewed: Dec. 21, 2006

amazing cookies! I've made them 3x now (we had extra cream cheese), using other's suggestions (8oz. cream cheese and 2 1/2 c. flour) and they've disappeared! Note: the cookies will spread a little bit, but hold their general shape, to smooth out the edges or make thumbprints, I suggest dipping your finger in water so the dough won't stick.

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SNOWPEECH

Cooking Level: Beginning

Home Town: Seattle, Washington, USA

Living In: Bellevue, Washington, USA

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Reviewed: Dec. 16, 2006

Used 8ox of cream cheese, and an extra half cup of flour but the dough was still very sticky. Deliciously flavored the cookies taste better cold. I'll give it another try, since humitity (or lack of it)can make a recipe stickier that usual.

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Kay

Cooking Level: Expert

Living In: Janesville, Wisconsin, USA

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Reviewed: Dec. 14, 2006

There is not a single thing I would do to change this recipe except maybe double it. I have been baking for 45 years and I will put this recipe into my favorites for Christmas.

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Kitchen Queen

Cooking Level: Expert

Living In: Ledyard, Connecticut, USA

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Reviewed: Dec. 14, 2006

This is a good foundation for a cream cheese cookie. After reading all the reviews,I decided to go with the full 8 oz of cream cheese but I changed a few of the other ingredients. I substitued one half cup of light brown sugar and used one half cup of white sugar. I also used a full teaspoon of vanilla and added a splash of Bailey's with Caramel and I added one cup of chopped pecans to the dough and used a brown butter icing recipe that I got from Paula Deen's show on the FN. They are rich and fabulous, try it out!

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LADYLADYBUG2004

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Reviewed: Dec. 12, 2006

I loved these cookies. Took suggestion of everyone added more cream cheese. Excellent cookie. Addition of jelly as a thumbprint type cookie even better!

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Lisa

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Reviewed: Dec. 6, 2006

I really don't know what to rate this recipe. I took the advice of others and used 8 oz. of cream cheese and 2 cup of flour. That way... they are so NOT cookie press friendly! Way to runny. But, when dropped by the spoon fulls, they are so darm yummy. I sprinkled colored sugar and spinkles on some but, found I liked them plain the best. I will be makeing these again.With modifications: Taste= 5 star; Cookie press dough= 1. So, I guess I'll rate this a 3.

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Sarah

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Reviewed: Dec. 3, 2006

The recipe does not work with a cookie press, the dough is way too loose. I didn't want to waste the butter and cream cheese I used in so I scooped teaspoons of the dough, rolled it flaked coconut and put a Hershey's kiss in the center then baked. They came out fantastic...but the one star rating is because I wanted a cookie press recipe, this was not it.

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hauermich

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Reviewed: Dec. 2, 2006

Easy and tasty.

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Lora A

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Reviewed: Nov. 29, 2006

I followed other reviewers advice and used 8oz of cream cheese in the cookies. I love the taste of cream cheese but I did not care for the flavor of these cookies. They tasted better after I added chocolate and walnuts but I would not make these again.

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ESSIEPOO

Cooking Level: Intermediate

Home Town: Spokane, Washington, USA

Living In: Seattle, Washington, USA

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Reviewed: Nov. 27, 2006

I just made these and by mistake I added 8 oz of cream cheese instead of 3. I also cut the flour back to 2 cups only and added a teaspoon of salt. These cookies are fantastic. Simple recipe with great results!

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Janine

Cooking Level: Intermediate

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Reviewed: Nov. 27, 2006

This recipe is sooooo good! After reading the other reviews, I did change the cream cheese to 8 oz and I reduced the flour to 2 cups. Knowing the I was going to be putting chocolate on the top, I added some orange oil to the dough. Great cookies!

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PAIGEWELCH

Home Town: Troupsburg, New York, USA

Living In: Rock Hill, New York, USA

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Reviewed: Oct. 7, 2006

These delicious cookies are so easy to make, even your kids could make them! I highly suggest Knotts Berry Farm preserves for the filling, its the perfect touch to your cookie.

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