Reviewed: Aug. 4, 2006

I made a batch of these without a press or anything, and they tasted great! It's a very refreshing change and individual recipe. It might be even better if you added chocolate chips or rasins, though.

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Cookie Goddess

Cooking Level: Beginning

Living In: Tonawanda, New York, USA

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Reviewed: Jul. 16, 2006

Good will make for holidays.

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Naa

Cooking Level: Beginning

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Reviewed: Jun. 20, 2006

WITH 8 OZ CREAM CHEESE as other reviewers recommended, I give this 5 stars. I also used lemon extract and filled the centers with rasberry jam. They were perfect and delicious!

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IMJEN2

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Reviewed: May 30, 2006

Mmmmmm. 3oz definitely a typo.....use 8oz. added mini choc chips and frosted with Cream Cheese Frosting II. Decadent!

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SPECBEARCA

Cooking Level: Intermediate

Home Town: Buffalo, New York, USA

Living In: Summitville, New York, USA

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Reviewed: Mar. 30, 2006

In my opinion these were just alright, not great. I did follow the advice of some of the other reviewers to increase the cream cheese and decrease the flour. I also tinted them green for St. Patty's Day and sprinkled green sugar on top. Cute, just not fabulous.

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BBHOLT

Cooking Level: Expert

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Reviewed: Mar. 27, 2006

I don't know what to think of these! they held their shape well, but they were dense and filling little things. The taste was mild; not sweet, but cheesy. I used the 8 oz pkg and jello like other reviewers. Tasted fine, but I think if I want cheesecake flavor I'll make the real thing. If I want cookies then I'll make cookies. These were kind of like cheesecake biscuits.

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SYRIELLE

Cooking Level: Intermediate

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Reviewed: Mar. 14, 2006

I was so excited to try my new cookie press out, and even moreso when I found a recipe that called for the cream cheese I needed to use up! And then my cookie press didn't press the cookies out properly... So I just did drop cookies. I did a half-batch, used margarine instead of butter, and I used 4 ounces of cream cheese in the half-batch. Only using 3 ounces for a full batch is crazy, you want to TASTE the cheese! I used half a yolk, more like a teaspoon of vanilla, and only a cup of flour. With all the required changes, the original recipe only rates 4, but my end product was a 5. Soft, cheesy, and delicious. :) Thanks so much for the recipe, Robin!

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Duckball

Cooking Level: Intermediate

Home Town: Edmonton, Alberta, Canada

Living In: Boise, Idaho, USA

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Reviewed: Feb. 13, 2006

Thanks BMALY...I came across your review yesterday and decided I had to try these w/your suggestion of the jello thus being able to color my Valentine's cookies w/the red in the jello. I only had raspberry and was hesitant but used it anyway and it tastes like raspberry cheesecake...used 4 tbsp. of jello powder. I am sure I would love the strawberry better and that is just a great suggestion. Thanks to the other reviewers for straightening out the cream cheese measurement. I used the full 8oz. but kept the flour the same. They ran beautifully through my electric press w/heart stencil. Press died half way through so I then used small size scoop and rolled the top in red sugar and used the heart stencil and pressed down on top flattening out the cookie and creating a heart on top...they came out so cute...3D effect. Don't throw away your stencils if your cookie press gives out. They smelled wonderfully baking and came out like a picture; no sticking to the sheet and have a buttery mild cream cheese flavor. With the correct amt. of cream cheese, these are a 5.

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TUNISIANSWIFE

Cooking Level: Expert

Home Town: King Ferry, New York, USA

Living In: Cincinnati, Ohio, USA

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Reviewed: Feb. 12, 2006

Great recipe as is or with some variations. After making it as submitted several times, today I managed to create "strawberry cheesecake" cookies by adding 2/3 of a 3 oz box of strawberry jello. (I was too chicken to add the whole box, but I might next time). This made the cookies a bright pink color, which was perfect for my daughter's class Valentine's party tomorrow. I also used a full 8 oz of cream cheese this time, and was pleased with the results. I chilled the dough and then put it into my cookie press to make a heart shape. My husband said he loved them and wants me to do it this way again next time. Imagine the possibilities...green jello mix with a shamrock shape for St. Pat's Day or Christmas trees, orange jello for Halloween pumpkins... This recipe works so well for press cookies. I tried two or three other recipes with horrible results and now I always use this one. Good luck!

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BMALY

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Reviewed: Feb. 7, 2006

This was great. I took someone's advice and used a full 8oz of cream cheese and cut the flour down to 2 cups. No cookie press, no problem. Don't waste the time, they'll be gone long before anyone can look at them. I also topped each one off with a dollop of cream cheese frosting and wow! The only mistake with this recipe is not quadrupling it!

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Tiffany101179

Cooking Level: Expert

Home Town: Cleveland, Ohio, USA

Living In: Loveland, Colorado, USA

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Reviewed: Jan. 25, 2006

Fast and oh-so-easy to make, these cookies are delicious and very creamy! A great change from chocolate chip, peanut butter and oatmeal! They're great!

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SUZKEV

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Reviewed: Jan. 12, 2006

Excellent!! Added 8 oz. of cream cheese instead of 3 oz.as suggested in a review and sprinkled colored sugar on top.....Once I tasted the cookie, I closed my eyes as it took me back to my early childhood days. I lost the recipe sooo many years ago, but here it is...THE BEST!

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mariesthird

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Reviewed: Dec. 24, 2005

WHOA!!!!!! huge typ-o!! Thats reflected in the 3 star rating. I have been making cream cheese cookies for years and it should be 8 OUNCES of cream cheese, not 3!!!! I can only imagine why people thought they tasted like flour, look at the recipe's stated proportion of flour to cream cheese! 3 oz. cream cheese for 2 1/2 cups flour? YIKES. I made this recipe with 8 oz. cream cheese and cut back the flour to 2 cups, and still think I could cut the flour back some more. They don't taste too rich with the 8 oz,. trust me, it will taste the way its supposed to...like a CREAM CHEESE COOKIE and not a flour cookie! For half my batch I pressed a fork into the cookies and sprinkled green sugar crystals on them, the other half I made thumbprints and filled with blackberry and apricot preserves. Yummy. Food coloring also works great with these cookies, especially if using a press!

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MomSavedbyGrace

Cooking Level: Intermediate

Home Town: Havertown, Pennsylvania, USA

Living In: Exton, Pennsylvania, USA

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Reviewed: Dec. 21, 2005

I think these cookies taste much better and lighter after the first day. The night I baked them, they tasted mostly like flour. Perhaps a smidge more of cream cheese, a cherry on top, or a sprinkle of colored sugar might do the trick... I'm not sure. These cookies also turned out dense because I did not have a cookie press available. In lieu, I rolled the dough into little balls and flattened them a bit. These cookies hold their consistency extremely well and do not spread, so I recommend the cookie press if you're concerned about presentation. Without the cookie press, they look very plain and unappetizing. Also dropping them by spoonfuls, makes them look more like miniature biscuits than cookies.

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austsmom

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Reviewed: Dec. 20, 2005

Five stars if you prepare this recipe my way -- which is to say that you use 4 oz. of cream cheese, not the suggested 3 oz. (Four stars if you use less than 4 oz. of cream cheese. If you use more than four, the cream cheese could make it too rich.) Also, pecan halves on top are what make these cookies especially dreamy. Make sure you put the pecans on before the cookies go in the oven -- so that they get nice and roasty-crunchy. Also, I found that I had to cook these cookies a little longer than 15 minutes. Depends on your oven, I guess. Also, I do recommend chilling the dough for at least an hour. I pinched off dough and rolled it into small balls then pressed pecans and candied cherry halves (red and green) onto each before baking. It made about 4 dozen cookies.

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P-Pok

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Reviewed: Dec. 12, 2005

These cookies are okay. When you try these cookies, don't think that they are going to taste just like cheesecake. They do have a nice cheesecake-like texture, but they taste more like flour than cheesecake. I made these cookies with a cookie press and only baked them for 10 minutes. I didn't add anything to them, but they would probably be great with chocolate chips.

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Alison

Cooking Level: Expert

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Reviewed: Dec. 10, 2005

Very good Robin! I rolled these into balls, made an indentation with a wine bottle cork and filled them with raspberry preserves. So pretty and festive looking too. Thanks!

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LINDA MCLEAN

Cooking Level: Expert

Home Town: Livingston, New Jersey, USA

Living In: Flanders, New Jersey, USA

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Reviewed: Oct. 24, 2005

I personally didn't care much for them but my family thought they were great.(And they are very picky.) I had to flatten them with a spoon because they wouldn't spread.

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michelle

Cooking Level: Expert

Home Town: Rosebud, Texas, USA

Living In: Riverside, California, USA

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Reviewed: Oct. 11, 2005

I followed some of the others reviews and added some lemon juice for more of a "cheesecake" flavor. I baked them on my stone, instead of a cookie sheet. They turned out "ok", kinda buttery instead of a cheesecake flavor. I liked the dough better before baking though!! I will make these again, and use a cookie press next time! This is def a keeper!!

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