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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RAYBOLTON

Cooking Level: Expert

Home Town: Elbing, Kansas, USA

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Reviewed: Oct. 4, 2005

I have got many wonderful recipes from this site, however this is not one of them.

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GAYLA73

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Reviewed: Jul. 10, 2005

Thanks to the others for the reviews; it really helped make this cookie recipe delicious. I used 2 1/4 cups flour & used an 8oz pkg of light cream cheese & the taste was wonderful. They were soft and light; perfect with hot chocolate. Thanks again!

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LUVMYBOYS

Cooking Level: Intermediate

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Reviewed: Apr. 8, 2005

I added some chocolate chips as an experiment, and they were wonderful! Very easy cookie and very tasty!

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kellisan

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Reviewed: Feb. 24, 2005

Meh. These weren't so good. I'd rather save my cream cheese for something else.

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KRYSTENL

Cooking Level: Intermediate

Home Town: New York, New York, USA

Living In: Mesa, Arizona, USA

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Reviewed: Jan. 27, 2005

good but seemed to be missing something

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MyVintageMommy

Cooking Level: Expert

Home Town: Niles, Michigan, USA

Living In: Grand Rapids, Michigan, USA

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Reviewed: Jan. 23, 2005

Yummy, quick and easy!

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SunFlower

Cooking Level: Intermediate

Home Town: Charleroi, Hainaut, Belgium

Living In: Jette, Brussels, Belgium

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Reviewed: Dec. 12, 2004

My sister has made these at Christmas for years. We put half a maraschino cherry in the middle. Very festive looking and yummy! Once I start eating them I just can't stop! My kids don't like them as much (one doesn't like cherries) so I have also made them plain and put a hershey's kiss in the middle after baking while they are still hot from the oven. This year I am going to try to roll the mint M&Ms in half of the dough and see if my daughter likes them that way. I refuse to stop making them!!! We will forever have some version of them for the holidays.

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bzgirl

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Reviewed: Nov. 19, 2004

These were good. I followed others suggestions and used 8 oz of cream cheese. They didn't work in the cookie press but were fine as drop cookies. Next time I will try only using 3 oz.

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Amy

Home Town: Pittsburgh, Pennsylvania, USA

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Reviewed: Nov. 18, 2004

I just tried these cookies for the second time. Te first time I followed the recipe exactly, except added more vanilla, and they tasted like flour. This time I added 8 oz. cream cheese and did them as a drop cookie because the dough was too sticky for a press. They are MUCH better this time. Soft cookies with a lot of cream cheese flavor!! I added chocolate chips to some and I made thumbprint cookies out of some. I put a bit of strawberry preserves in the tumbprint before baking. YUMMY! The plain ones are good as well! I will probably make these again. I gave it 4 stars because I had to alter the recipe.

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QUEENBEE628

Cooking Level: Intermediate

Home Town: Toms River, New Jersey, USA

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Reviewed: Nov. 17, 2004

GOOD. Tastes yummy, like a cheesecake. I don't have a cookie press, and this makes me want to get one! I dropped by spoonfulls and they turned out pretty good. Pretty plain tasting unless you add the fruit as suggested though. I might try these again with another flavor in place of vanilla. Like cherry...

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Trisha

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Reviewed: Oct. 24, 2004

We even like the dough raw. Makes great cookies. I use a cookie press. If dough is too sticky/ soft, refrigerate until slightly firmed. In addition to these as is, I like to sandwich 2 cookies together with melted white chocolate & a dab of raspberry jam.

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Stephanie Knewasser

Cooking Level: Expert

Home Town: Binghamton, New York, USA

Living In: Riverview, Florida, USA

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Reviewed: Jun. 13, 2004

This is by Far the best Spritz recipe I have tasted! I did not chill the dough first, and had no problems.. (that takes too long!) I did add the vanilla, and also added 1 tsp of almond extract and the taste was so yummy they didn't last long! I suggest a double batch they are so good!

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AMYLUVS2COOK

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Reviewed: May 13, 2004

i also used 8 ounces of cream cheese for this recipe and i added some lemon juice and poppy seeds and it turned out awesome. Very good cookies, taste like little cheese cakes. And the bigger the drops off the spoon, the fluffier the cookie.

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DELORUS1

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Reviewed: Apr. 15, 2004

excellent recipe, though time consuming.

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PADDICKK

Cooking Level: Expert

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Reviewed: Feb. 22, 2004

Creamy and delicious. Yum.

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TAKESHEART

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Reviewed: Jan. 4, 2004

These are very rich and wonderful! I used an 8 oz. cream cheese as suggested in several of the reviews. I also filled some with strawberry jam, some with chocolate chips and even pressed a pecan half on some and sprinkled those with a little bit of sugar. One review said it tasted like play-dough. I have never eaten playdough but will try now if this is how it tastes!

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