<?xml version="1.0" encoding="UTF-8"?><rss version="2.0"
	xmlns:content="http://purl.org/rss/1.0/modules/content/"
	xmlns:dc="http://purl.org/dc/elements/1.1/"
	xmlns:atom="http://www.w3.org/2005/Atom"
	xmlns:sy="http://purl.org/rss/1.0/modules/syndication/"
	
	>
<channel>
	<title>Comments on: Kristie’s Cream Cheese Cutout Cookies</title>
	<atom:link href="https://tastykitchen.com/recipes/desserts/kristiee28099s-cream-cheese-cutout-cookies/feed/" rel="self" type="application/rss+xml" />
	<link>https://tastykitchen.com/recipes/desserts/kristiee28099s-cream-cheese-cutout-cookies/</link>
	<description>Favorite Recipes from Real Kitchens Everywhere!</description>
	<lastBuildDate>Thu, 09 Apr 2026 23:42:38 +0000</lastBuildDate>
	<sy:updatePeriod>hourly</sy:updatePeriod>
	<sy:updateFrequency>1</sy:updateFrequency>
	<generator>https://wordpress.org/?v=4.1.31</generator>
	<item>
		<title>By: arkiedi</title>
		<link>https://tastykitchen.com/recipes/desserts/kristiee28099s-cream-cheese-cutout-cookies/?review_page=1#review-98299</link>
		<dc:creator><![CDATA[arkiedi]]></dc:creator>
		<pubDate>Tue, 04 Dec 2012 01:22:17 +0000</pubDate>
		<guid isPermaLink="false">https://tastykitchen.com/recipes/?p=247107#comment-98299</guid>
		<description><![CDATA[Let&#039;s be clear...I love to EAT good sugar cookies. I hate to MAKE sugar cookies. This recipe changed my mind. I prefer a sweeter cookie that doesn&#039;t need a slab of icing for flavor.  Many sugar cookies can be dry and biscuit-like. This dough is so good I could not stop tasting it.  The cream cheese is the key.  I mixed them on Saturday, refrigerated the dough in disks and baked them Monday evening.  I also hate when the dough sticks to the cutter or the board. I learned that rolling them between sheets of parchment or waxed paper makes cutting them infinitely easier.  Next time I may just dust them with sugar...if they make it to the oven!]]></description>
		<content:encoded><![CDATA[<p>Let&#8217;s be clear&#8230;I love to EAT good sugar cookies. I hate to MAKE sugar cookies. This recipe changed my mind. I prefer a sweeter cookie that doesn&#8217;t need a slab of icing for flavor.  Many sugar cookies can be dry and biscuit-like. This dough is so good I could not stop tasting it.  The cream cheese is the key.  I mixed them on Saturday, refrigerated the dough in disks and baked them Monday evening.  I also hate when the dough sticks to the cutter or the board. I learned that rolling them between sheets of parchment or waxed paper makes cutting them infinitely easier.  Next time I may just dust them with sugar&#8230;if they make it to the oven!</p>
]]></content:encoded>
	</item>
</channel>
</rss>
