Reviewed: Apr. 18, 2012

After reading all those good reviews I had high hopes for this recipe. But it didn't turn out great. The cookies weren't not as creamy as expected, maybe if the cream cheese would be substituted with cream fraiche and a lemon yogurt icing. Not gonna make them again. Only 2 stars out of 5.

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Reviewer:

sweetcandymandy

Reviewed: Feb. 9, 2012

I was a little upset with this recipe. The dough was very sticky (even after 1.5 hours refrigerated & 20 minutes in the freezer) and diffcult to cut out shapes. I cut out 3-4 inch hearts, and this only made 18 cookies. Also, without some sort of frosting, the cookies are rather bland.

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Reviewer:

Hollyberry

Reviewed: Dec. 23, 2011

After refrigerating for about 24 hours, this dough *was* easy to work with, the easiest of any cut out cookies I have tried. I'm still trying to decide if I am a fan of the softer texture. We made these with sprinkles on top and they were not my husband's favorite, but I have a feeling he would have loved them with icing on top, he is a big fan of iced cookies. The children enjoyed working with the dough and sprinkles to make the cookies. I will probably try these again with icing. Thank you for the recipe.

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Reviewer:

ScottFamily

Cooking Level: Expert

Home Town: Warrenton, Virginia, USA

Living In: Bel Air, Maryland, USA

Reviewed: Dec. 21, 2011

Very sticky and disappointed.

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Reviewer:

Michelle H.

Reviewed: Dec. 20, 2011

These turned out really nice...held their shape well when baked. My kids had a blast making them and they taste great!

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Reviewer:

Frauline

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Cooking Level: Intermediate

Living In: Red Oak, Texas, USA

Reviewed: Nov. 16, 2011

I made these and I have to say, without icing, they are very bland. Also the dough was very sticky, and I refrigerated it overnite. I had to work VERY quickly and in VERY small batches. I did not want to make the dough tough, so I lightly floured the rolling pin and the rolling surface which was a parchment paper covered counter top. BUT I gave it three stars because the cookie was tender and soft, which is what I prefer. Also, when I frosted them with anise and vanilla flavored butter cream frosting, they were very good tasting.

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Reviewer:

ellenz

Cooking Level: Intermediate

Home Town: Buffalo, New York, USA

Reviewed: Oct. 10, 2011

These were ok. Reminded me of animal crackers. They keep well when left out for days. Taste better after they are a day old. Held shape well.

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Reviewer:

bmorgan79

Cooking Level: Expert

Reviewed: Mar. 10, 2011

Very delicious cookie. So moist. Don't overbake or roll too thin. I used vanilla frosting, but cream cheese frosting would be good too.

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Reviewer:

Betty Ann

Cooking Level: Expert

Reviewed: Mar. 5, 2011

`Great cookie recipe. I used a little vanilla and almond extract to add more flavor, and it was just great. Thanks for the great recipe, will def make again over and over. :)

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