I got a Pampered Chef cookie press this summer and tried the recipe included. The dough did not work well in my press. Immediately I found this recipe and decided to try it for Christmas. I made a double turn following the recipe exactly. I used the butter flavored shortening. These cookies were easy to make and the dough was perfect for my cookie press. They are a melt in the mouth confection. Thanks for a great recipe that I will use over and over.
Outstanding! I have made this recipe for four years in a row now at Christmas time. There are my absolute favorite!! I always double the recipe and instead of 6 oz. of cream cheese I use one 8 oz. package. This consistency is great. I also add a little green food coloring and make a tree shaped cookie with my press! Watch the time though at 8 minutes mine were turning a little too brown.
I just threw the ingredients into my KitchenAid! I did substitute almond extract. The cookies pressed out beautifully! I would definately make them again!
These press beautifully and taste delicious but I had to set my oven for 375 and bake for barely 8 minutes. Otherwise they brown too quickly. I also suggest using parchment paper on your cookie sheets.
I did make a few changes to this recipe. I added food coloring to make it more festive added an extra egg and used vanilla instead of lemon. They were a perfect consistency for my cookie press. It was the first time I had used the press and this recipe was just right!
This is a great pressed cookie recipe. They came out of the gun great and kept their shape after baking. I added food coloring so I would have pastel flowers for Easter and I also sprinkled some colored sprinkles on top before baking. The cookies came out light and delicate and the lemon cream cheese combination of flavors is wonderful. I doubled the recipe and I will still probably run out before Easter!!! A keeper!!
This recipe was great - the cookies tasted delicious and were a hit at my office party! The only problem I had was that the dough got warm pretty quickly and didn't work in the cookie press as well so I had to take a break and put the dough in the fridge for a while. As a result the total prep time ended up taking about 1/2 hour longer than estimated.
I made two batches of this recipe last night for a church function. I had such a hard time with the first batch that I thought I must have made a mistake but I had the same difficulties with the second batch. First the dough was waaaaay too stiff; it was the consistency of a rolled sugar cookie dough which was too difficult to work with the cookie press. I ended up having to add an extra egg yolk PLUS 2-3 tbsp. of water to the dough to get it loose enough. The first batch tasted very bland so for the second batch I substituted almond extract. That helped a little. Sorry this recipe was more trouble than it was worth.
These are quite nice; extremely mild delicate flavor with the most wonderful sift texture imaginable. I brushed the tops w/ egg whites and sprinkled colored sugar. Lots of fun.
