I love cream cheese and I love to make anything with cream cheese. They are so delicious and chewable and moist. My family loves it.
When shaping these buttery cookies, do not try to form perfectly smooth balls. If the dough is handled too much, the cookies will become heavy and dense.
Melt in your mouth good, and the perfect combination of sweet and tart. I would make these over and over again, and they were a huge hit with my friends and family. This will definitely be put in my “greatest hits” recipe folder!
I thought these were great. I added extra vanilla, which i always do for cookies, but i think this may have made the dough less dry because it wasn’t crumbly at all. I had no trouble rolling the dough into balls and i guess was less intimidated by the warning not to handle them too much. Using a tablespoon i scooped the dough and rolled each dough ball for about two seconds which was plenty of time to get a nice shape. Personally i thought these cookies looked as lovely as they tasted and would have had no issues giving them away as gifts. I glazed them several times as well to get a super lemony flavour, waiting for the glaze to dry a little before dipping again until all the glaze was gone. Looking forward to making these again!
Love these! Made for a cookie exchange and we all loved the lemon flavor. Used the leftover glaze for decorating cutout sugar cookies. Worked well, used a plastic sandwich bag with one edge cut as a piping bag. Just make sure to let the glaze set before handling. Will definitely make again
1 – 8 oz pkg. fat free cream cheese (room temperature)
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