Reviewed: Oct. 23, 2009

I'm shocked at the positive reviews on this recipe - I tried it last night to make cookies for a charity event and it was a nightmare! There was so much flour that it was really tough to mix, the dough didn't work in the cookie press at all so I had to put lumps of it on a sheet to make regular cookies, but they didn't spread and came out tasting like pastry! I creamed more butter and sugar and added it to the remaining mixture, AND sprinkles the tops with sugar before and after baking - better, but still not great. Thanks, but no thanks.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Shaggers

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 1, 2009

A very easy recipe. I love my cookie press and have been searching for a good spritz recipe. I tried this one tonight and I like it. I will most likely use it again. The only problem I had was that I didn't have lemon extract so I substituted almond. The cookies came out all right. I also used sea salt instead of regular and it was a bit too salty so I won't do that again (my bad). I was a little suprised that the dough didn't spread out while it baked and some of the designs I used in the press didn't hold together after baking. Other than that - the cookies are already gone! :)

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

JenM

Cooking Level: Beginning

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 20, 2008

this cookie is extremely easy...i just follow the recipe and it turn out great...only i cant determine how many minutes should i wait for it coz my always turn brown...but still it taste good...

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Cindy'sDreamBakery

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 16, 2008

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!

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

Tiffany

Cooking Level: Intermediate

Living In: Lafayette, Indiana, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 4, 2008

I initially rated this 2 stars but with a few adjustments I will make it a 4. Since I had to open an 8 oz package of cream cheese for this I decided to double the recipe. I used 1 tbs of lemon extract and 2 tbs of lemon juice. Also, instead of using 2 egg yolks I used 1 whole egg and 1 egg yolk. They were very crumbly the first time I made this with yolk only and this solved my problem. Made the cookies with a decorator bag and large star tip. Easier than the cookie press and no clean up, just toss the bag. Everyone loved the tartness and said they really melted in their mouths. Thanks! Also, the plain version without the additional lemon didn't taste of cream cheese.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Java_Girl

Cooking Level: Intermediate

Home Town: Austin, Texas, USA

Living In: Dallas, Texas, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 7, 2007

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.

Was this review helpful? [ YES ]
6 users found this review helpful

Reviewer:

cygnet2

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 28, 2007

Great recipe and is a standard in my Christmas baking (I would get in trouble with my sister if it weren't). The one change I made that makes such a big difference, is to use butter flavored shortening. Yummo - combined with the cream cheese and the lemon extract, it makes a perfect Christmas cookie!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

CMCCOY12680

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 21, 2007

I wasn't crazy about these cookies. They really didn't have much of a lemon flavor and I had to add a couple tablespoons of milk because the dough was not a good consistency for the cookie press. I then had to put them back in the oven a couple times because they flet like they were done, but after breaking one while placing them on the cooling rack they were still raw inside. I might try some alterations to this recipe.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Jackie C

Cooking Level: Expert

Home Town: Claridge, Pennsylvania, USA

Living In: Winter Park, Florida, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 16, 2007

Yuck. The only change I made to this recipe were substituting vanilla extract for the lemon. These tasted so sour to me! And it wasn't that the cream cheese was sour - I checked it before adding. I think the cream cheese flavor was just too much for this delicate cookie. The consistency was good and they baked up nicely (good texture), but they just didn't taste right. Will not be making this one again.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

DAWNRF

Cooking Level: Intermediate

Home Town: Bethlehem, Pennsylvania, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 28, 2006

i substituted butter for the shortening and lemon juice for the extract (as i had neither in my cupboard!). i didn't use a cookie press, just rolled into small dough balls and flattened it slightly before baking. turned out great. very light and melt-in-your-mouth, but the taste was quite subtle. still good though!

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

jo-anne

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 25, 2006

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.

Was this review helpful? [ YES ]
4 users found this review helpful

Reviewer:

campagnes

Cooking Level: Expert

Living In: Chattanooga, Tennessee, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 23, 2005

Yummy little cookies!! I used almond extract instead of lemon. They turned out delicious. My press was a pain in the neck, so that's why I rated it only 4. I ended up doing the last batch by making small 1/2 inch balls and pressing with a fork like a peanut butter cookie.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Bridget Moore

Cooking Level: Intermediate

Home Town: Irving, Texas, USA

Living In: Waddell, Arizona, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 21, 2005

Oh My Goodness! What can I say. These were so easy to make and are just yummy!!! Light and delicate!! You can bet I will be making these again!!

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

sasykatsmeow

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 11, 2005

These are the cookies my husbands mom use to make him as a kid.He loves them! I make them every year to remind him of his mom. She also used a teaspoon of cinnamon, taste great with the cream cheese.I also use vanilla for flavoring instead of lemon.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

ANGELALYNN1972

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 10, 2005

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.

Was this review helpful? [ YES ]
17 users found this review helpful

Reviewer:

Audrey

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 27, 2004

This was my first time making spritz cookies, and probably my last. The dough was pretty dry, and tasted awful! I couldnt taste any cream cheese, and the lemon flavor was sickening!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

ICOOKALOT

Cooking Level: Expert

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 9, 2004

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.

Was this review helpful? [ YES ]
26 users found this review helpful

Reviewer:

MAMABEAC

Cooking Level: Expert

Living In: New Creek, West Virginia, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 5, 2004

i made the dough as written w/ the exception of almond exchanged for lemon extract. the dough was ez to handle and the cookies had a nice texture. no problems here :D

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

PESTYWOMAN

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 11, 2004

Though I did like these cookies, I was not fond of the aftertaste. It was somewat bitter. After trying them the first time I substituted butter for the shortening and there was no bad after taste. I also used orange extract instead of lemon and they were awesome.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

AND1MAKES4

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 28, 2003

Wonderful recipe! Sometimes I have a hard time getting it to stay on the cookie sheet, but it seem to depend on the temperature of the dough. I won 1st place with this recipe at our county fair!!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

FARMCAT

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Cream Cheese Spritz

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

My Recipe Box (0)

Something worth saving?

Most Popular Blogs

Recently Viewed Recipes

Top Searches

Email or User Name	Password (forgot?)

Remember me? Join for FREE!