Reviewed: Feb. 14, 2012

WOW! Made some very charming little heart-shaped cookies for Valentine's Day. They were fabulous! I added 1/4 cup of caster sugar to make them a bit sweeter. The consistency of the finished product was nice... not too crispy and not too soft. The cream cheese adds a nice flavor. Decorate with Barbara's Butter Cream Icing.

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Reviewer:

Cynthia Ross

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Cooking Level: Intermediate

Home Town: Beverly Hills, California, USA

Living In: Abu Dhabi, Abu Dhabi, United Arab Emirates

Reviewed: Dec. 30, 2011

Awesome, they keep their shape even better than sugar cookies

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Reviewer:

KatieYou

Reviewed: Dec. 12, 2011

These cookies turned out great. Had a nice light flavour...like a shortbread/sugar cookie combo with a twist. Great to decorate too. I used the Sugar Cookie Icing recipe from this site.

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Reviewer:

Shannon O'K

Cooking Level: Intermediate

Home Town: St. Catharines, Ontario, Canada

Living In: Ottawa, Ontario, Canada

Reviewed: Dec. 5, 2011

This is a great cookie, id say its soo good you dont even need to ice it! i love this and will make it one of my regulars!!love love love!

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Reviewer:

BlinnyNinny

Home Town: Edmonton, Alberta, Canada

Reviewed: Jul. 8, 2011

Love this recipe, Super Yummy!

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Reviewer:

Michelle

Reviewed: May 11, 2011

This is def not a sugar cookie, but it was a cookie my whole family enjoyed. I would suggest adding at least another 1/2 c of sugar, because even after that, they still weren't too sweet. I also added 1/4 tsp of salt to help add some flavor. You can speed things up by freezing the dough for about an hour. It took a min for the dough to become workable after. I cut them into shapes and put them in the freezer for 5 min before baking. Be careful not to burn these, mine started to brown around 10 min. I would put a thicker frosting, rather than a glaze type, on these next time, but the texture was great.

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Reviewer:

footballgrl16

Cooking Level: Expert

Living In: Tulsa, Oklahoma, USA

Reviewed: Apr. 19, 2011

I made these cookies for my son's preschool class on St. Patty's day and they were def a hit! I followed the recipe to a T and they turned out perfectly! Thanks so much Glenda for sharing your recipe :)

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Reviewer:

italiangirl21

Reviewed: Apr. 15, 2011

Aside from the fact that the yield is much less than the recipe states, this is an excellent recipe. I only chilled the dough for just over an hour and that is plenty. Multiple people commented on how tasty these were. I'd much rather make these than sugar cookies.

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Reviewer:

JPMJ

Cooking Level: Intermediate

Living In: Comox, British Columbia, Canada

Reviewed: Apr. 10, 2011

This is the best cutout recipe! I'm making these for Easter. Before putting dough in fridge, be sure to pat it out into a flat 6"round or more. This way when you take it out of the fridge, it won't be as hard to roll out. The dough will be hard. If you like them thin like I do, roll dough out between two sheets of parchment! This prevents from having to add additional flour, which does change the the cookie. Also after rolling dough out, use your cutouts to make your shapes, then place back in fridge for about 5 minutes before removing from parchment! This is a much easier way! Good luck!

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