Reviewed: Feb. 2, 2007

We like everything less sweet, so we were attracted by the criticism that this recipes wasn't "sweet enough". We omitted the nuts, replaced sugar with honey and added little white chocolate and dried cranberry (no sprinkles). Used this recipe for Valentine's Day and shaped them into hearts. They kept shape nicely and were delicious. I noticed they seemed to take a long time to brown, and then seemed to suddenly brown quickly at the end. I've tried many cream cheese cookies recipes, and this is the best I've found.

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Reviewer:

B. Maitreya

Cooking Level: Intermediate

Reviewed: Jan. 22, 2007

Keeper Excellent not too sweet and very pretty for any holiday

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Reviewer:

Kitchen Queen

Cooking Level: Expert

Living In: Ledyard, Connecticut, USA

Reviewed: Jan. 15, 2007

Out of all the cookies I made for Christmas, this is the one everyone wanted the recipe for! This one is a keeper!! Thanks!

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Reviewer:

ARTSGOLFWIDOW

Cooking Level: Intermediate

Living In: Macomb, Michigan, USA

Reviewed: Jan. 11, 2007

These cookies might need to be outlawed around here. Biggest hit I have ever made. And I froze some on a whim and they worked fine 3 weeks later. If you like shortbread you will love them. If not then you will find them too bland.

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ITSFAIZY

Reviewed: Dec. 28, 2006

Very good! Everyone loved them. I will make these again.

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Reviewer:

NCSU4GANNE

Cooking Level: Intermediate

Home Town: Blenheim, South Carolina, USA

Living In: Darlington, South Carolina, USA

Reviewed: Dec. 23, 2006

incredible delicious and very easy to make made a big hit and alot of fun to make and cook well and cool well not much really to make this recipe loved it

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DEBRAMAE

Cooking Level: Intermediate

Home Town: Warwick, Rhode Island, USA

Living In: Cranston, Rhode Island, USA

Reviewed: Dec. 22, 2006

Because earlier reviewers reported these as being a bit bland, I added a teaspoon of nutmeg to the mix. They smelled wonderful baking and are very tasty and pretty. A nice addition to the Christmas cookie tray!

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Reviewer:

MexicoKaren

Cooking Level: Expert

Home Town: Portland, Oregon, USA

Living In: Bucerias, Nayarit, Mexico

Reviewed: Dec. 21, 2006

Eh...these we're ok. I didn't top with the pecan and only refridgerated for 3 hours, but I don't think that was the problem. The dough was still easy to work with I just don't think they're very flavorful. Look pretty though for a christmas gift tray, but I probably won't make again.

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Reviewer:

JennaLynn

Cooking Level: Intermediate

Living In: Glendale, Arizona, USA

Reviewed: Dec. 19, 2006

Very delicate flavor. I did the first batch with the colored sugars. I had a problem keeping them the perfect shape. I was really hoping for a round cookie...not oblong. For my second batch I put them in the freezer for about an hour and it helped a lot. I also did crushed candy canes mixed with regular sugar and rolled the logs in that. I liked the peppermint taste with the delicate cream cheese. Good recipe. Thanks for sharing.

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Reviewer:

DEEKAY719

Reviewed: Dec. 17, 2006

I thought these cookies were good but not anything to get yipped up about. I found them kind of messy to make. I will make them again now that I know what to expect and will rerate it if I have better luck.

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