Reviewed: Dec. 20, 2009

These were SO GOOD! I used all butter (no shortening) and they came out great; the cream cheese flavor isn't too strong but definitely gives the cookies a nice flavor and texture. I would recommend letting them cool about 4-5 minutes before rolling in the powdered sugar or they get sticky. I stored mine in a big ziploc bag with the remaining powdered sugar and they kept very well.

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22 users found this review helpful

Reviewer:

Nicole1213

Cooking Level: Intermediate

Home Town: Watsonville, California, USA

Living In: Freedom, California, USA

Reviewed: Dec. 14, 2009

So awesome! The only thing I would suggest is to refridgerate the 15 minutes before so they stay in the same shape. Also, I needed to cook mine for about 8-10 minutes; not 6. I keep them cold in the fridge and they are great snowballs to eat!

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39 users found this review helpful

Reviewer:

Curly Sue

Cooking Level: Intermediate

Living In: Des Moines, Iowa, USA

Reviewed: Dec. 17, 2009

I added the whole box of cream cheese, they are a lot softer and if you like cream cheese this was great to have the extra! I also had to cook mine for 8-10 mins Excellent recipe, my mom liked mine better than the one shes been baking for years!

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43 users found this review helpful

Reviewer:

ehall0731

Reviewed: Dec. 20, 2009

I had to bake an additional 2 min.

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Reviewer:

lcedar01

Reviewed: Dec. 21, 2009

Ther cookies are easy and great!! Cooking time was about double for me. All were eaten as soon as they were dusted!!

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1 user found this review helpful

Reviewer:

zoe-zoe

Cooking Level: Expert

Reviewed: Dec. 22, 2009

These were easy to make, kids could help with rolling into balls because the dough is not messy. Love the cream cheese flavour and tenderness. I took these to a cookie exchange and everyone else wanted the recipe. People think they're short bread but are surprised (and delighted) to discover they're soft. I too found they needed more time in the oven. (Just keep an eye on them since ovens vary so much.) I didn't have any sugar to coat, or the optional walnuts, so I drizzled melted white chocolate over them and they looked and tasted great. I will definitely make these again!

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5 users found this review helpful

Reviewer:

Kelly Knox

Cooking Level: Intermediate

Home Town: Fergus, Ontario, Canada

Living In: Guelph, Ontario, Canada

Reviewed: Dec. 22, 2009

THESE ARE AMAZING! I love Mexican Wedding Cookies and these are similar with the addition of cream cheese and more cake-like--- which is better! I doubled the recipe for holiday cookie plates. MY CHANGES: I left out the almond extract (because I didn't have any and I don't normally like it anyway) and added a tiny bit more vanilla extract. I also used confectioners sugar in the dough mixture to give it a smoother texture. I mixed the finely chopped walnuts into the dough then rolled them in my hands to make little 1.5" balls. They baked for about 10 minutes, I think. I didn't really time them-- I just watched for golden edges. They kept their general "ball shape" and didn't flatten much at all. I let them cool a few minutes on the cookie sheet, then transferred them to a cooling rack. When they reached room temperature, I gently rolled them in a bowl of powdered sugar. My family was eating them as fast as I was finishing them. I love that these have the taste of a Mexican Wedding Cookie, but are softer and have the hint of cream cheese. Great recipe! Thanks!

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30 users found this review helpful

Reviewer:

Tiffany

Cooking Level: Expert

Reviewed: Dec. 23, 2009

these are very good, might even try rolling them out and making shaped cookies next time. I ended up baking for about 12-15min for a crispier cookie. First batch was a little doughy but still good. Play with the time to figure out your personal preference. This one is easy enough for the kids to help with.

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4 users found this review helpful