The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed: Nov. 25, 2009
Just had to let you know this is the best spritz cookie recipe around. I did use 1/2 shortening & 1/2 butter along with 1 tsp almond extract and omitted the orange, vanilla & cinnamon. Couldn't have been easier. This recipe worked great with my new Wilton cookie pro Ultra II. about 30 cookies per fill up.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed: Feb. 1, 2009
I thought this was a great recipe. The cream cheese was what interested me the most about this recipe. I used 2 tsp of almond extract instead of the vanilla and orange zest as suggested by others and it was awesome. I used regular shortening. My cookie press broke halfway through so I ended up making the last half into thumbprint cookies and filling the middles with raspberry jam and apple butter just for fun. Both versions were definitely addicting and I would make this again!
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Cooking Level: Intermediate

Home Town: Warsaw, Virginia, USA
Living In: Toledo, Ohio, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.5 star rating.
Reviewed: Jan. 13, 2009
Cookie tasted really good.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.5 star rating.
Reviewed: Jan. 2, 2009
These are a nice, flavorful cookie, but unfortunately I don't think they're as good as an all-butter spritz cookie recipe. However, the consistency of the dough was absolutely perfect for the cookie press, which I appreciated.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed: Dec. 26, 2008
awesome! I wasn't sure the cinnamon sounded good, but it adds just the right punch to the flavor. Addicting cookies - better make 2 batches.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
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Reviewed: Dec. 22, 2008
Excellent little cookies. Nice and crispy. Nice flavor too. The orange and cinnamon are there, but just barely so, not strong on either flavor. These are better than the butter cookies you buy in the tins at the store. This is a keeper! Thanks.
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Cooking Level: Intermediate

Home Town: Tulsa, Oklahoma, USA
Living In: Corpus Christi, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed: Dec. 21, 2008
Thank you so much for the perfect spritz cookie recipe. I have not been able to use my cookie press due to lack of a great recipe. The dough came out smooth and they taste great. I was definitely my daughter's hero today; she is very excited to take them to her kindergarten X-mas party.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed: Dec. 20, 2008
awesome cookies. I definite keeper. Will make again
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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed: Dec. 20, 2008
I didnt have an orange so I used lemon but they were fabulous anyway and I think orange would be even better!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed: Dec. 16, 2008
I followed this recipe exactly, and the cookies are wonderful! I'm new to making spritz cookies, and was very disappointed in the recipe that came with my cookie press, so I've been searching for something better. This is definately it. I'll be using this recipe from now on.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed: Dec. 15, 2008
5 stars for the texture and taste of these cookies! I will omit the orange and cinnamon next time though since it does change the taste of the cookies and I love my traditional buttery and delicious spritz cookies with colored sugar sprinkled on top. I also used butter instead of shortening and put the dough in the fridge for about 10 minutes until it was firm enough to go through the cookie press. Great recipe altogether!!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed: Dec. 9, 2008
Nice change from hard, bland, traditional spritz cookies. These cookies turn out soft, and the cream cheese gives a nice, subtle tang to the flavor. However, I made a few changes by using 1/2c. of butter-flavored shortening and 1 stick of margarine instead of the 1 c. of butter-flavored shortening listed in the recipe. I also reduced the salt to 1/4 tsp. and added 15 drops of green food coloring. With the tree-shaped die inserted in the cookie press, the recipe yielded 72 cookies. I baked them on a parchment-lined, pre-heated baking stone for 10 minutes until well set but not brown on the edges. Then I took the cookies out of the oven, let them sit on the stone for two more minutes, removed them from the stone, and cooled them on a wire rack - they turned out perfectly!
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed: Oct. 15, 2008
This is an old handed down family recipe. We LOVE it very much! We always have to double the recipe because they literally FLY off the wire racks. If you don't do orange zest/orange rind you can use 1-2 TBS of frozen OJ concentrate (that's what we usually do). Love these cookies!
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Cooking Level: Intermediate

Living In: Kalamazoo, Michigan, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed: Jan. 27, 2008
These are, by far, the best "spritz" cookies I have ever had, and that includes my own mothers'.The orange zest and the cream cheese are absolutely perfect together. Thank you so much for this recipe!!!
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Cooking Level: Intermediate

Home Town: Ambler, Pennsylvania, USA
Living In: Warren, Michigan, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed: Dec. 30, 2007
Hey,everyone I have to tell you I got this website from a friend of mine and I have to tell you. I'm not a baker! No one could belive I made these. Including myself! They looked picture perfect, and tasted great! That being said I made this recipe and took them to the office for Christmas, they were a HUGE HIT. And trust me if I can make these anyone can!!! Thanx again!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed: Dec. 29, 2007
These were awesome! I followed the recipe exactly, and it turned out great. I didn't even really notice the orange/cinnamon flavors. This is much better tasting and easier to handle than the recipe that comes with the pampered chef cookie press.
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Cooking Level: Intermediate

Living In: Boston, Massachusetts, USA

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The reviewer gave this recipe 1 stars. This recipe averages a 4.5 star rating.
Reviewed: Dec. 29, 2007
I'm very surprised of all the 5 star rates on this cookie. I was slightly too salty and rather tasteless.
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The reviewer gave this recipe 1 stars. This recipe averages a 4.5 star rating.
Reviewed: Dec. 26, 2007
My daughter an I tried to make these cookies. I saut tried because we ended up throwing away the cookies we make, they had very little taste. We could not get the dough to come out of the cookie press it was very very stiff. We both experienced at baking, we've NEVER had an experience like this
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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed: Dec. 23, 2007
This was a really great recipe. I used real butter instead of butter flavored shortening and I used 2 tsp of almond extract in lieu of the 1 tsp of orange and 1 tsp of vanilla. I also sifted my flour, cinnamon, and salt. I have a convection oven so I'm not sure if that's what made the difference, but I found that especially the snowflake shape tended to get brown around the edges any longer than 10 minutes. Will definitely make this again!
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Photo by JamieB

Cooking Level: Intermediate

Living In: Renton, Washington, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed: Dec. 16, 2007
The recipe was great - easy to handle (I did use almond extract for the orange zest as several reviewers suggested), and I was looking forward to trying my new cookie press, which - didn't work (defective part). So, I made the best of the situation, and made cookies using a cookie stamp. The taste of the cookies is great, and I iced them with Butter Icing for Cookies (from this site). Next time - I'll use a cookie press, but the stamp was a fine substitute under the circumstances.
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Cooking Level: Expert

Home Town: Halifax, Nova Scotia, Canada

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