Reviewed: Dec. 7, 2007

These did not work in my cookie press well, and the flavor was a bit bland.

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Reviewer:

Cooking Level: Expert

Living In: Woodbridge, Virginia, USA

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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2 users found this review helpful

Reviewer:

lunamorgan

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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Reviewer:

Katie

Cooking Level: Expert

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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Reviewer:

Aaron C.

Cooking Level: Expert

Home Town: San Jose, California, USA

Living In: Draper, Utah, USA

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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Reviewer:

Shelby

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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63 users found this review helpful

Reviewer:

Mama Peek

Cooking Level: Intermediate

Living In: Celina, Texas, USA

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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Reviewer:

Amanda Alvis

Cooking Level: Intermediate

Living In: Greenwood, Indiana, USA

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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Reviewer:

Lily Zhu

Cooking Level: Expert

Home Town: Shanghai, Shanghai (Municipality) , China

Living In: Vancouver, British Columbia, Canada

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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Reviewer:

Nikki

Cooking Level: Intermediate

Home Town: Baltimore, Maryland, USA

Living In: Orlando, Florida, USA

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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3 users found this review helpful