Reviewed: Jun. 8, 2011

I made these cookies with only a slight change; I used strawberry preserves as opposed to apricot. I was rather disappointed and, quite honestly, disgusted with the finished product. All you could really taste was an overwhelming wave of butter with a slightly sour taste from the cream cheese. The preserves only manifested themselves as a sickly sweet taste that you couldn't distinguish the flavor from. And just as a heads up, you can NOT put these in the fridge, even for 5 minutes to set frothing. They practically melt into the plate and your left with a gooey mess to scrape off the plate and into the trash. Out of 2 dozen cookies I only managed to salvage 10 of them, which turned out to taste awful. I will not be making these again.

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Reviewer:

jazzyparadox

Reviewed: Jun. 10, 2007

These were good but very sticky. Not easy to store

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Reviewer:

Mrs. Adam Liles

Cooking Level: Intermediate

Home Town: Hampton, Virginia, USA

Reviewed: Jan. 13, 2006

My Mom gave me a similar recipe years ago and calls them "Angel Cookies" (typically made at Christmas). The differences are she uses brown sugar instead of white sugar, 1tsp of cinnamon , adds 1c of pecans and doesn't use coconut. Having made both this recipe and my Mom's I prefer the latter. But, this is still a really good recipe well worth trying.

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Reviewer:

harpchat

Cooking Level: Intermediate

Reviewed: Oct. 18, 2005

I was disapponted in these cookies. They were easy to make but were rather cake like and just didn't have the "wow" to set them apart from other cookies I've tried.

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Reviewer:

Trixiethewonderferret

Reviewed: Sep. 23, 2005

Yummy and pretty cookie. And it made me realize that the possibilities are endless. I could do the cookies with strawberry preserves, or blackberry, or peach or any other preserves. Can't wait to try them. Thanks, Mary Ann.

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