Receipe for Don't Peek Stew Beef
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12/24/2005
WHOA!!!!!! huge typ-o!! Thats reflected in the three star rating. I have been making cream cheese cookies for years and it should be 8 OUNCES of foam cheese, not three!!!! I tin only imagine why people idea they tasted similar flour, expect at the recipe'southward stated proportion of flour to foam cheese! 3 oz. foam cheese for 2 1/ii cups flour? YIKES. I fabricated this recipe with 8 oz. foam cheese and cut dorsum the flour to 2 cups, and even so think I could cut the flour dorsum some more. They don't taste besides rich with the 8 oz,. trust me, information technology will taste the way its supposed to...like a CREAM CHEESE COOKIE and non a flour cookie! For one-half my batch I pressed a fork into the cookies and sprinkled greenish sugar crystals on them, the other one-half I fabricated thumbprints and filled with blackberry and apricot preserves. Yummy. Food coloring also works not bad with these cookies, especially if using a press!
02/12/2006
Great recipe every bit is or with some variations. Subsequently making it as submitted several times, today I managed to create "strawberry cheesecake" cookies past adding ii/three of a 3 oz box of strawberry jello. (I was too chicken to add the whole box, but I might next fourth dimension). This made the cookies a bright pink colour, which was perfect for my daughter's form Valentine's party tomorrow. I also used a full eight oz of cream cheese this fourth dimension, and was pleased with the results. I chilled the dough and then put it into my cookie printing to make a heart shape. My husband said he loved them and wants me to practice information technology this way over again next time. Imagine the possibilities...green jello mix with a shamrock shape for St. Pat'south Twenty-four hour period or Christmas copse, orange jello for Halloween pumpkins... This recipe works then well for printing cookies. I tried two or three other recipes with horrible results and now I ever use this ane. Practiced luck!
eleven/eighteen/2004
I merely tried these cookies for the second time. Te first fourth dimension I followed the recipe exactly, except added more vanilla, and they tasted like flour. This fourth dimension I added 8 oz. cream cheese and did them as a drop cookie considering the dough was too sticky for a press. They are MUCH better this time. Soft cookies with a lot of cream cheese flavor!! I added chocolate chips to some and I fabricated thumbprint cookies out of some. I put a bit of strawberry preserves in the tumbprint before baking. YUMMY! The plain ones are expert also! I will probably make these once more. I gave it iv stars because I had to alter the recipe.
03/03/2007
I made these using the 8oz size Philly. I made them with "Splenda". I did not have fourth dimension to bake them, and so after I made the dough, I rolled the dough (I made iii rolls) in plastic wrap and refrigerated them. I broiled them as I needed them. They slice well, and continue well.I probably used them within 4 or 5 weeks.
01/01/2007
Great recipes and pretty straightforward! I used the stand mixer and the cookie printing to practise most of the work. I uploaded a photo of the cookies.
01/21/2003
Fantastic cookies from a cookie printing--just exist sure non to overbake them. When they're done they nonetheless look stake and soft, and they'll harden as they absurd. Ever a hit!
01/04/2004
These are very rich and wonderful! I used an eight oz. foam cheese as suggested in several of the reviews. I also filled some with strawberry jam, some with chocolate chips and even pressed a pecan half on some and sprinkled those with a little bit of sugar. One review said it tasted like play-dough. I have never eaten playdough only volition try now if this is how information technology tastes!
12/08/2007
I guess I should have read more than of the reviews before I decided to use this recipe for my first fourth dimension using a cookie printing. Though I'm sure I could employ practice, the dough didn't seem stiff enough. That said, I did manage to become a few sheets of very pretty cookies... I did put red raspberry preserves in the centers of about one-half of them. Nevertheless, afterward all that work, I was really disappointed by the sense of taste. I used eight oz of cream cheese, as suggested by other users. They taste similar a very mediocre shortbread... sorry.
12/19/2012
This is a bang-up recipe! Besides, I just want to say that recipes are all dissimilar and and so are tastes, and then delight don't assume that it'south a typo or error simply considering you disagree. I just found the original Mirro cookie printing cream cheese cookie recipe that my mom used EVERY YEAR FOR Fifty YEARS, and information technology also calls for 2 1/ii cups of flour and 3 oz. of foam cheese. The cookies are fantastic. My mom is an infrequent bakery every bit well. Then, sure, add 8 oz. if that's what you lot prefer. Notwithstanding, please don't condescend to the person who wanted to share her recipe. It's a practiced ane, even if it'southward not exactly to your liking.
12/fourteen/2006
There is not a single affair I would do to change this recipe except maybe double information technology. I have been baking for 45 years and I will put this recipe into my favorites for Christmas.
12/24/2002
I made these for my Christmas tray, and they were very good. I used almond extract instead of vanilla (which I read in ane of these reviews..thank you). It gave the cookies a nice flavor. I wanted to add together that I made a mistake and used an eight oz. package of cream cheese instead of 3 oz (haha)...but you would never know! Anybody loved them, and information technology gave them a block like texture...so keep that in heed!
12/20/2009
This is the same recipe that my grandmother who was born in 1903 used. It is correct as written. The cookies get there sweetness from the sugar spinkle on top. Instead of using a cookie press, I scroll the cookies, dip in sprinkles and flatten with a glass bottom. They look similar bakery cookies and ALWAYS get rave reviews.
12/21/2009
My Mom has been making these cookies for Christmas since I was a trivial male child (48 now...). She always doubled the batch and made half greenish and half red (she used 8oz. cream cheese for each batch), and so she Pressed them through cookie printing in Tree shapes and wreath shapes. She used Chocolate, colored and many other type of sprinkles. She used Rum extract on a small handful of a batch. Every year everybody looked then forwards to these cookies!!!! At present that she has passed I make them, just must have fabricated a mistake with the flour when rewriting it.... they always tasted too flour-ey... but thanks to you not bad people I stock-still it, fabricated them and they are great!!!! Thanks!!!
12/10/2009
I fabricated these cookies today with just two modest changes to the recipe- used one whole parcel of cream cheese (8 ounces) rather than the iii ounces as written in the original recipe and I doubled the amount of vanilla to 1 teaspoon. The cookies came out dandy- prissy, delicate flavor and soooo easy to make. I sprinkled red and dark-green colored sugar on top before I put them in the oven to make them more festive looking for Christmas. I will be adding this recipe every bit one of my regulars for Christmas cookie baking for sure!
12/15/2009
I've had this recipe for years, but there are merely a few slight alterations to this i. Reduce the flour to 2 1/four cups, add one/2 tsp cinnamon to the flour, and use 1/2 cup softened butter & i/2 cup margarine. ( I near always use Land O Lakes for both). Arctic the dough in fridge for about xxx minutes. Use cookie press as directed. This was passed downward from my mom. They make the best cookies and gustatory modality fifty-fifty better a few days after they are made.
03/thirty/2010
Equally some pointed out added 8 oz of foam cheese and lemon juice with rind the kids went crazy
02/27/2010
I have to say i was very disappointed with these cookies. I followed the recipe exactly and they taste just like salty flour with a little cream cheese aftertaste. sorry.
12/27/2009
Definitely utilise an entire 8oz block of cream cheese. Three ounces doesn't cut information technology. Also cutting the flour back a bit. Makes all the difference.
07/22/2010
very good recipe I did them as a drop dough and I volition defanitly make them once again
01/03/2010
These were an absolutely delicious base, merely they are a touch bland without some decorating or interesting additives. I dipped each in trivial red and green nonpareils and they were lovely but I couldn't aid wanting to turn them into sandwich cookies with some chocolate fudge. All in all, I loved them and I volition be making them again!
12/02/2010
These taste really good, but did not work in my cookie press.
xi/23/2009
Something must be wrong with this ingredient listing, b/c 2 1/ii cups of flour was way too much... the cookies tasted very floury when they were finished. Either they would demand more of everything else or less flour.
12/31/2008
5 stars when using viii ounces of cream cheese instead of the 3 ounces noted in the recipe. Because I did not accept a cookie press and wanted to do something a little different (other than just making drop cookies), I chilled the dough for nearly 1 hr then rolled the dough into small assurance, pressed a Hershey'south kiss in the middle, and sprinkled the cookies with colored carbohydrate. They turned out great. I volition definitely be making this again. I believe another reviewer said she added some Jello mix to her batter with keen success. I think I will try doing that next time--mayhap utilize strawberry Jello for Valentine's day when I have to make cookies for my daughter to bring to preschool.
12/09/2007
I was confused by the reviewer who stated that the recipes was wrong using 3 oz. of cream cheese. I don't think using that small amount in whatever other recipes. And then, I used 6 oz, & that's all I inverse. PERFECTO! Low-cal, crisp, even so tender with no floury sense of taste, simply that nice cheese flavour. I call back this volition be a keeper with 6oz.
01/06/2012
These are a delightfully light cookie. I beloved the cream cheese doesnt overpower the butter flavour. They brand excellent cutting out cookies if you arctic the dough well and in small batches. They are done before they are dark-brown. Bake only until lightly golden effectually the edges.
07/07/2011
Not very flavorful. Kind of bland. Won't be making this once more. I'm sure if I had non of put in Viii ounces of cream cheese instead of THREE, it would have been a lot worse....
eleven/14/2010
l make alot of cookies over the holidays and this yr 50 decided to beginning early. This receipe is definately one that l will make every year from now on.Moist and delicate
12/nineteen/2009
practiced recipe ...needed to use eight ounces cream cheese....they were good only wanted more cream cheese gustatory modality so added some other iii ounces....better...side by side time will use even more than cream cheese....
12/23/2009
I couldn't become these to stick from the cookie press at all. I tried spooky the dough, chilling the sheets, cypher worked. I ended upwards dropping them on the canvass, rounded only they didn't cook all the way through in 15 minutes. Won't brand this again.
04/18/2009
I LOVE these. They are so easy to make and they are delicious. I use 8oz cream cheese, 1 tsp vanilla excerpt (or almond if I want something different), and 2 cups of flour. Later they are somewhat cooled I sprinkle with powdered sugar. They taste even meliorate cold! :)
05/xxx/2003
These rich and wonderful cookies actually hit the spot! And they are cute to await at, too! I made them with almond extract instead of vanilla, and also with 8-oz of cream cheese instead of three. I made them into balls, then pressed them with a small spoon in the middle to brand infinite for filling. I used an exquisite apricot preserve in the centers. The cookies got rave reviews from my coworkers, who all said I was a fiddling Martha Stewart! Keen for summer due west/fruit preserve and would be great in fall/holidays with some chocolate and an almond in the center. Yum.
12/19/2013
This is a peachy base of operations recipe! I made chocolate cheesecake cookies with my cookie press and they came out wonderful! Even my boyfriend (who doesn't like cookies, which is nuts, who doesn't like cookies???) loved them!! I used 8 oz. of foam cheese, 1 and 3/4 cup flour, i/4 loving cup unsweetened cocoa and at the concluding minute I added a splash of Kahlua so I added 2 more tbsp of flour.This is absolutely going in my recipe box at abode!! Also, I only had them in for about xi minutes and that was plenty. I wanted them soft like cheesecake :)
11/24/2008
These were very tasty cookies, my beau ate the whole batch!! I added actress saccharide (we like things sweet) and I put Hersheys Mini Kisses on acme on some, Reeses Chips on top of others, and also all unlike kinds of sprinkles (I think carbohydrate crystals were best). They were very tasty.
eleven/eleven/2009
I have been making these for years & I always employ 8 oz of cream cheese & only 2 cups of flour. I usually brand these for Christmas & utilize the star tip on my cookie press. I put red and green candy-coated cherries on the tiptop.
12/07/2010
omg I made these cookies with viii oz of foam cheese and plant that they were amazing perfect for any occasion! They look pretty with cherries or preserves!
05/30/2006
Mmmmmm. 3oz definitely a typo.....use 8oz. added mini choc chips and frosted with Foam Cheese Frosting 2. Decadent!
01/15/2012
These are very good when made with the viii oz of cream cheese and only ii cups of flour. The dough works well in the cookie printing. With the foam cheese, the cookies will come out thinner than your traditional spritz, so that'southward good to know up front. The taste of these is fantastic and very soft and buttery.
12/16/2014
I've tried this recipe as written in the by, and accept been rather ho hum about information technology, it was very floury and no cream cheesy enough. This time around I increased the foam cheese to eight oz, decreased the flour to 2 i/4 cups and increased the extract (I used lemon) to 1 tsp. The batter is DIVINE. I have to wait a couple days till my teenaged girl elves come help me with the baking, and I did that on purpose then the cookie batter could get all friendly with itself. So far so skilful!
01/02/2008
These were so yummy! I followed the advice of others and used all 8oz of cream cheese...how could that be bad! I wasn't brave plenty to use my cookie press...(It however scares me) Only I used a small scoop and flattened them out. Then the kids put the sprinkles on 'em. They tasted great....Santa loved 'em! Thank you Robin I can't wait to brand them over again!
01/xvi/2003
These cookies were fantastic! like piffling cheese cakes! I used 8 oz instead of three oz, One because i figured information technology was a typo and two considering i love cream cheese. They weren't too heavy, they were simply perfect. Bully with strawberry and blueberry preserves!!
12/09/2010
THESE ARE THE Flop!!! A little similar biscuit consistency but more moist. I made exactly as directed and they were gobbled up. Already on my list of Christmas cookies.
03/31/2008
I increased the cream cheese to 8 oz, decreased the flour to 2 cups, and doubled the vanilla. Delicious! They were all eaten in a couple of hours.
12/26/2006
Succulent, easy recipe. I used it with a cookie press from Williams-Sonoma, and they turned out beautiful Xmas Trees! The hint of cream cheese flavour is only plenty to make these cookies better than the typical banal spritz cookies. I have been looking for a recipe like this for a long time, thank yous Robin for submitting a dandy one!
12/11/2010
Later on reading reviews, I made these this morning. I did employ 8 oz cream cheese, and 2 cups flour (all purpose flour, because it's what I had). When I tasted the dough, it did have a shortbread type flavor, so I added 1/2 c chopped pecans. Once baked (mine took 17 min to get firm enough to motion), they are delicious, and have a great cream cheese flavor. I'll exist making these again, thanks to the great reviews!
12/04/2009
These are my favorite! I have the aforementioned recipe, I've fabricated'em a zillion times, they don't need more cream cheese, my recipe calls for 1/4 teaspoon of salt, I roll the dough in the balls and press with flour dipped fork, go along them in the 375 caste oven untill golden brown( only takes a few minutes).
01/06/2011
Followed recipe exactly and they turned out great.
03/27/2006
I don't know what to think of these! they held their shape well, merely they were dense and filling little things. The taste was mild; not sugariness, but cheesy. I used the 8 oz pkg and jello similar other reviewers. Tasted fine, but I think if I desire cheesecake flavor I'll brand the existent thing. If I want cookies then I'll make cookies. These were kind of like cheesecake biscuits.
12/26/2010
I made these for Christmas trays, and filled half of the cookies with apricot preserves and the other one-half with strawberry jam. Later on they cooled I criss-crossed each cookie with a a glaze made from pulverisation saccharide, softened butter, a lilliputian milk, and some almond extract. The cookies are cute on trays, and tender and delicious. Too easy and actually fun to make.
12/06/2006
I really don't know what to rate this recipe. I took the advice of others and used 8 oz. of cream cheese and 2 cup of flour. That way... they are so NOT cookie press friendly! Style to runny. Simply, when dropped by the spoon fulls, they are so darm yummy. I sprinkled colored sugar and spinkles on some but, found I liked them patently the best. I volition be makeing these over again.With modifications: Taste= v star; Cookie press dough= 1. So, I estimate I'll rate this a 3.
04/08/2009
These were skillful cookies, just not outstanding in any particular way.
12/21/2000
THESE COOKIES HAVE BEEN THE TALK OF MY Family unit, THEY Gustatory modality JUST Like A MINITURE CHEESECAKE AND I Add FRUIT PRESERVES TO THE THUMBPRINT WOW!!!!!!!! AND It IS QUICK AND E!!!!
12/19/2001
These cookies tasted like playdoh. The kids wouldn't even consume them. I baked well-nigh iii dozen so decided to stop wasting my fourth dimension and threw the rest of the dough abroad.
12/21/2006
astonishing cookies! I've made them 3x now (we had extra foam cheese), using other's suggestions (8oz. cream cheese and ii 1/2 c. flour) and they've disappeared! Note: the cookies will spread a little bit, but hold their general shape, to smooth out the edges or make thumbprints, I advise dipping your finger in water so the dough won't stick.
04/07/2007
Bang-up cookies!! Super Easy. I used them every bit gifts for family this Easter. One note: I constitute that adding a dash of lemon juice to the dough and using blackberry jam in the center was wonderful! Sprinkle w/ powdered sugar when cool.
xi/29/2006
I followed other reviewers advice and used 8oz of cream cheese in the cookies. I honey the gustation of foam cheese but I did not care for the flavor of these cookies. They tasted amend afterward I added chocolate and walnuts only I would not make these again.
12/05/2009
First time using cookie press... a disaster. wound up merely spooning the dough on a cookie sheet. Very disappointed. BUT.....the tasted great with some strawberry jam in the centers.
08/04/2006
I fabricated a batch of these without a press or annihilation, and they tasted bang-up! It'due south a very refreshing change and individual recipe. It might be even better if y'all added chocolate fries or rasins, though.
eleven/12/2008
Very, very good! I even used margarine instead of butter. I don't have a cookie press, and then I didn't endeavor that. I basically scooped the dough out with a melon-baller and flattened each ball a little. And then I fabricated a dent in the heart and filled it with strawberry jam. Anybody loved the cookies. I will make them again!
01/12/2006
Excellent!! Added eight oz. of foam cheese instead of 3 oz.as suggested in a review and sprinkled colored sugar on top.....Once I tasted the cookie, I closed my eyes as it took me back to my early on babyhood days. I lost the recipe sooo many years agone, only hither information technology is...THE BEST!
12/sixteen/2006
Used 8ox of cream cheese, and an extra one-half cup of flour but the dough was still very sticky. Deliciously flavored the cookies sense of taste better cold. I'll requite it another endeavour, since humitity (or lack of it)can make a recipe stickier that usual.
ten/07/2006
These delicious cookies are then easy to make, even your kids could brand them! I highly advise Knotts Berry Farm preserves for the filling, its the perfect touch to your cookie.
11/27/2006
This recipe is sooooo practiced! After reading the other reviews, I did change the cream cheese to eight oz and I reduced the flour to 2 cups. Knowing the I was going to be putting chocolate on the top, I added some orange oil to the dough. Great cookies!
01/26/2014
Very tasty cookie with the total 8 oz of cream cheese used instead of 3. I as well added a tsp of blistering soda to the mix to make them puff up a chip and opted for 1 tsp of vanilla instead of one/ii. I'thousand a ridiculous vanilla fan. I always double to amount. They're probably perfectly fine without the extra, as well. I added semi and milk chocolate chips to the dough while mixing and dropped by large tsp. They turned out great. Both my son and husband loved them in their lunches :)
12/21/2010
These are now on my yearly Christmas cookie list! 5 star flavor, merely you lot Actually practice need 8 oz of foam cheese -- thus, 4 stars. Also used 1/2 cup unsalted butter & one/2 cup margarine, for the flavor & texture. ii one/4 cups flour, iii/iv loving cup sugar (filling adds adds to the sweetness, and so I cut back on the sugar), and almond flavoring.
03/27/2011
I took the advice of some other reviewer to add a package of strawberry jello and increment the cream cheese to viii oz. Cookies broiled 8-9 minutes simply--at the recommended fifteen they were burning blackness! Dough was a lilliputian sticky...I probably should have used the total 2.five c flour rather than cutting back to 2 as so many reviewers said. Strawberry Cheesecake cookies were tasty though!
01/09/2014
I merely finished devouring this recipe! I used viii oz of cream cheese and ane/ii tbsp vanilla. I also popped in some semi-sweet chocolate chips and nigh one tbsp lemon juice and 1/4 tbsp central lime juice for some tartness. My husband loves them and I like the sweet and tangy mix.
12/15/2008
Recipe is fine. I add a quarter teaspoon lemon extract & yellow nutrient coloring. Use swirl template of cookie printing. Garnish with scarlet sprinkles & half a Marascino cherry. Bake 10-xv minutes, but don't overbake. Makes a great cookie.
02/07/2006
This was smashing. I took someone's advice and used a full 8oz of foam cheese and cut the flour downwardly to 2 cups. No cookie press, no trouble. Don't waste matter the fourth dimension, they'll be gone long before anyone can await at them. I likewise topped each one off with a dollop of cream cheese frosting and wow! The only mistake with this recipe is not quadrupling it!
12/21/2008
This recipe is even ameliorate with a different season of cream cheese
09/15/2009
i made a variety of bootleg cookies for my wedding terminal december, and these were amazing! i did follow the advice of some of the other chefs and inverse the recipe to 8 ounces of sour cream and cut back on the flour a fleck. my four star rating is only because the original needs to be altered. cheers for this recipe robin!
10/06/2006
I add eight oz of foam cheese and the whole egg. The cookies are soft and delicious. I push the middle earlier blistering and put a lillte mount of mini chocolate chips. Bully for a snack.
12/10/2007
The Best cookies I've ever made! I made these cookies with a splash of lemon extract. I also filled the centre with a strawberry jam that was low on saccharide considering this cookie is really sweet by its self. The cookies were a hit at my holiday party.
12/12/2006
I loved these cookies. Took proposition of anybody added more foam cheese. Excellent cookie. Addition of jelly as a thumbprint type cookie even better!
06/18/2010
I used the 8 ounces of cream cheese as suggested and 1 3/4 cups of flour. I also put rasberry perserves on acme. But I have to say that these cookies reminded me of a beige.
11/30/2007
Definately reduce the flour to less than 2 cups and they are wonderful!!! Add together some lemon extract or almond extract for an exotic flavour.
11/26/2007
WITH viii OZ CREAM CHEESE every bit other reviewers recommended, I give this 5 stars. I besides used lemon excerpt and filled the centers with rasberry jam. They were perfect and delicious!
07/fifteen/2009
NOT Good AT ALL. I even used the suggested changes. I put in 8oz of cream cheese and cut dorsum on the flour. They all the same tasted like bland flour cookies. I can't believe the ratings are equally high every bit they are. I have never rated annihilation this low, but the consistency wasn't good, the season wasn't skilful, total waste material. We threw them abroad after we each ate one...
12/27/2010
I made these cookies for Christmas, but I added a little twist. I stuffed the cookies with a piddling banana and some chocolate fries in the dough.. my son and I loved them so much nosotros didnt share... lol.. astonishing!!!! will def utilize this again =) thx so much
03/28/2011
Recipe tasted great just I followed some other reviews and backed off the flour to 2 cups. Cookies were a little likewise gummy even after refrigerating for 1 hour. Other than being hard to exit of the cookie press- great tasting.
01/03/2010
This is the easiest cookie recipe I have e'er used. I modified information technology somewhat and used 4 oz of cream cheese. I pressed a pecan half into each cookie and drizzled them with a glaze of powdered sugar, milk and vanilla. I will keep this recipe close for a quick treat or dessert. I'm certain information technology will encounter several variations, this is an first-class base for lots of flavors.
07/22/2014
added chcolate and almonds and much emproved
01/23/2005
Yummy, quick and easy!
04/06/2001
A new family favorite. I did it both with a cookie press and by rolling into a brawl. The ball type I rolled into some ground walnuts, placed on cookie sail and pressed flat. In the center I pressed a whole pecan and baked. My husband RAVED about this. Same dough but a different gustation from the cookie pressed kind. That's cracking versatility.
12/22/2014
Wow! Peachy recipe. I fabricated it exactly as noted in the recipe. And the cookies were wonderful! I accept an older large cookie printing from Williams and Sonoma that is sadly no longer available, I used it to make these cookies and it is the very offset recipe Always that worked immediately with the printing. Every unmarried other recipe that I have used with the press goes through a bit of an aligning period with the commencement few cookies going through the press. The very first cookie was absolutely perfect! And the cream cheese adds a wonderful moist texture. DELICIOUS!
12/26/2003
I am in Love with these cookies. The texture, the flavor, and chewy heavenly crumbly yumminess -they were a huge hitting for Christmas. I added red and green sprinkles for a festive affect - information technology was a perfect addition. Amazing, soft, PERFECT cookies!
02/04/2013
VEEEEEEEEEEEEEEEERRRRRRRRYYYYYYYYY GOOD~!
12/05/2008
Doubled the foam cheese and vanilla as suggested. Cookies had very little season. Very dissapointed. Won't make these again. At that place's and so many better cream, ricotta and butter cookies recipes out there!
11/27/2011
I used the suggested 8oz of foam cheese, cut back on the flour too. The dough tasted fabulous. But too sticky to get through a printing. Just spooned it onto the sheet. They are bland equally anything.
12/07/2007
These did not work in my cookie press well, and the flavour was a bit bland.
07/xvi/2006
Skillful will brand for holidays.
12/31/2011
Great tasting cookie. I made a half batch using the drop spoon method and filled the centers with blackberry jam. I used 3 oz of regular foam cheese and one oz of strawberry cream cheese. Practiced stuff.
01/29/2008
I followed the recipe to a "T" and increased the cream cheese to 8oz, and it however tasted like flour. I did not like this recipe.
11/19/2004
These were good. I followed others suggestions and used 8 oz of cream cheese. They didn't work in the cookie press but were fine equally driblet cookies. Next time I volition try only using 3 oz.
07/xvi/2001
An excellent recipe. I didn't grease cookie sheets. I used my cookie press (my yield was 115 cookies) and placed a milk chocolate chip in the middle of each one. Fabricated them for a fundraiser and everyone wanted to know the name of the bakery. Cheers, Robin!
02/xiii/2007
DElicious! I added 1/iv tsp. almond extract and a chip of lemon zest. They were perfect for our cookie printing :.)
01/25/2006
Fast and oh-so-easy to make, these cookies are delicious and very creamy! A corking change from chocolate bit, peanut butter and oatmeal! They're great!
05/10/2009
Although my husband LOVES these cookies and has requested me to brand these once more, I take to say that I admittedly did NOT like them. Shouldn't ever have to add whatsoever thing like blueberries in order to like something that I bake but...these are just not the greatest.
10/xi/2005
I followed some of the others reviews and added some lemon juice for more than of a "cheesecake" flavor. I baked them on my stone, instead of a cookie canvass. They turned out "ok", kinda buttery instead of a cheesecake flavour. I liked the dough better before baking though!! I will make these over again, and use a cookie press side by side fourth dimension! This is def a keeper!!
12/03/2006
The recipe does not work with a cookie press, the dough is way too loose. I didn't want to waste the butter and cream cheese I used in and so I scooped teaspoons of the dough, rolled it flaked kokosnoot and put a Hershey's osculation in the eye then broiled. They came out fantastic...merely the ane star rating is because I wanted a cookie press recipe, this was not information technology.
Source: https://www.allrecipes.com/recipe/10204/cream-cheese-cookies-i/
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