The reviewer gave this recipe 5 stars. This recipe averages a 4.3 star rating.
Reviewed: Mar. 14, 2011
very nice!
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Cooking Level: Expert

Living In: Danville, Virginia, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.3 star rating.
Reviewed: Nov. 22, 2010
I made these cookies and followed the recipe closely. I only got 18 cookies out of the batch, but I think I should have rolled the dough much thinner. The cookies that tasted the best were the ones with a thinner dough layer. I agree with the other reviews that suggest adding a touch of sugar to the dough. And I also plan to make these cookies with pecans next time. They are not an overly sweet cookie, but I like that! You will get a better seal if you wet your finger and run it around the edge of the dough to dampen it a bit.
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The reviewer gave this recipe 2 stars. This recipe averages a 4.3 star rating.
Reviewed: Jan. 27, 2009
I really wanted to like these because they are so pretty, but they just don't have any flavor. I've made these for Christmas twice now and the second time I tried adding some sugar to the dough but it didn't help much. They're really too much work for something that tastes so blah. I'm ready to give up and try a different recipe next year.
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Cooking Level: Intermediate

Home Town: Overland Park, Kansas, USA
Living In: Scottsdale, Arizona, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.3 star rating.
Reviewed: Jan. 13, 2009
These were OK, but I don't think I'll be making them again. They were very time consuming and the pastry part was very bland. My guys ate them up, but only because the other cookies were gone.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.3 star rating.
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Reviewed: Jan. 1, 2009
Decent. The filling reminds me of the taste of baklava. Sweet, but not overly so. Hard to keep them sealed.
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Cooking Level: Intermediate

Home Town: Sacramento, California, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.3 star rating.
Reviewed: Dec. 21, 2008
I made these and they were too dry. The filling was delicious. I would consider buying wonton wraps next time, instead rolling out the dough.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.3 star rating.
Reviewed: Dec. 21, 2008
These are great! A couple of things..you MUST cut the flour in really well or else you will have sections of just cream cheese that will not set up when you bake. I used a food processor and it works perfect! second thing is, you cnnot skimp on refrigeration time. This is critical! Very delicious, I've already made them twice. You don't get very many cookies though, I may double next time!
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The reviewer gave this recipe 2 stars. This recipe averages a 4.3 star rating.
Reviewed: Dec. 16, 2008
Okay taste. Definitely not worth the effort. If you decide to attempt this...be sure to seal the edges very well and be careful not to overfill. The process is more stressful than it's worth.
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Cooking Level: Expert

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The reviewer gave this recipe 3 stars. This recipe averages a 4.3 star rating.
Reviewed: Dec. 16, 2008
I was really not overly impressed with this recipe. After reading all of the 5-star reviews, I guess I was expecting more. The dough was very similar to pie crust (you could probably use a store-bought pie crust and save yourself a heap of time and trouble), was nearly impossible to roll out and keep cold at the same time (if it gets to room temp, you've got a sticky mess on your hands), and the filling was rather bland, in my opinion. They didn't taste awful or anything, but they definitely weren't worth the trouble it took to make them. I'll experiment with other kinds of filled cookies. These didn't do it for me.
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.3 star rating.
Reviewed: Dec. 15, 2008
These are great. I made them for a cookie exchange at work and everyone loved them.
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Cooking Level: Intermediate

Home Town: Fresno, California, USA

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