Recipe by Marge
"This recipe was given to me many years ago. Try using orange extract for a flavor twist."
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1 (3 ounce) package
1 1/2 cups
I got a Pampered Chef cookie press this summer and tried the recipe included. The dough did not work well in my press. Immediately I found this recipe and decided to try it for Christmas. I made a double turn following the recipe exactly. I used the butter flavored shortening. These cookies were easy to make and the dough was perfect for my cookie press. They are a melt in the mouth confection. Thanks for a great recipe that I will use over and over.
I made two batches of this recipe last night for a church function. I had such a hard time with the first batch that I thought I must have made a mistake, but I had the same difficulties with the second batch. First, the dough was waaaaay too stiff; it was the consistency of a rolled sugar cookie dough, which was too difficult to work with the cookie press. I ended up having to add an extra egg yolk PLUS 2-3 tbsp. of water to the dough to get it loose enough. The first batch tasted very bland, so for the second batch I substituted almond extract. That helped a little. Sorry, this recipe was more trouble than it was worth.
Outstanding! I have made this recipe for four years in a row now at Christmas time. There are my absolute favorite!! I always double the recipe, and instead of 6 oz. of cream cheese I use one 8 oz. package. This consistency is great. I also add a little green food coloring and make a tree shaped cookie with my press! Watch the time though, at 8 minutes mine were turning a little too brown.
I just threw the ingredients into my KitchenAid! I did substitute almond extract. The cookies pressed out beautifully! I would definately make them again!
These press beautifully and taste delicious, but I had to set my oven for 375 and bake for barely 8 minutes. Otherwise, they brown too quickly. I also suggest using parchment paper on your cookie sheets.
This is a great pressed cookie recipe. They came out of the gun great and kept their shape after baking. I added food coloring so I would have pastel flowers for Easter and I also sprinkled some colored sprinkles on top before baking. The cookies came out light and delicate and the lemon, cream cheese combination of flavors is wonderful. I doubled the recipe and I will still probably run out before Easter!!! A keeper!!
I did make a few changes to this recipe. I added food coloring to make it more festive, added an extra egg, and used vanilla instead of lemon. They were a perfect consistency for my cookie press. It was the first time I had used the press and this recipe was just right!
This recipe was great - the cookies tasted delicious and were a hit at my office party! The only problem I had was that the dough got warm pretty quickly and didn't work in the cookie press as well, so I had to take a break and put the dough in the fridge for a while. As a result, the total prep time ended up taking about 1/2 hour longer than estimated.
* Percent Daily Values are based on a 2,000 calorie diet.
Cream Cheese Spritz
Serving Size: 1/36 of a recipe
Servings Per Recipe: 36
Amount Per Serving
Calories from Fat: 35
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