This came from the Better Homes and Gardens, Feb. 2010 Issue and are available on the webpage. I found the dough to be dry and added 2 more tbsp. of milk to the ingredients. In addition, I rolled the dough to 1/8" thick between two sheets of wax paper and chilled in the refrigerator before trying to cut the cookies with a shaped cutter. The "ball" rolling concept did not work from the recipe instructions. These seemed crunchy (as the recipe said it would) after coming out of the oven. And these softened (as the recipe said it would) after the cream cheese is placed between the cookies and it has a chance to set for several hours. The cookie was like a shortbread cookie, wonderful in taste and worth making again.
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