Cream Cheese Spritz Cookies Recipe
Makes: 4 dozen cookies.
Cream Cheese Spritz Cookies is rated out of 5 by 8.
Rated 5 out of 5 by Naomie in Castaic from Family favorite! Have been making these for over 50 years. We take a thimble and make a tiny well in the middle and add apricot or raspberry jam before baking. If making for work, always the first cookie to be gobbled up. Ship well too, my girlfriends ask for them every year.
Date published: 2017-11-10
Rated 1 out of 5 by Ellen M from Worst recipe ever... seriously... run away Too sticky to extrude and even after chilling a problem. (By the way this recipe doesn't say to chill others do and it's still a bad recipe.) Cookies were doughy and gross... I don't think cream cheese and spritz go together.
Date published: 2016-12-05
Rated 5 out of 5 by Dangiebest from The key to these cream cheese spritz is to make sure your cream cheese and your butter are room temperature. The dough is then very easy to work with. I did NOT use the lemon peel and the taste of the cookies was great. The kids love them and I have a ton of cookies to share.
Date published: 2013-02-02
Rated 3 out of 5 by Zule from I really didn´t like the taste of this cookies, it was kind of acid, I prefer the classic spritz cookies, also the number of cookies is less
Date published: 2012-12-21
Rated 2 out of 5 by MJSmink from The taste of these is really good but not sure I would use this recipe again. The batter was too sticky and it did not keep its shape well during baking. Be sure that you either leave out the lemon zest or get it MUCH finer than I did as it will clog the disk of the cookie press for some designs (I had particular trouble making wreaths).
Date published: 2011-12-10