Yep, they're flat! If you use butter with a higher water content (like Land O'Lakes), they will be puffier, though! I wrote about that a little here: https://food52.com/blog/14139-the-5-1-2-road-bumps-on-the-way-to-our-baking-book
I, too, have made them many times. Most recently, I added grated lemon rind and the juice of half a lemon to give them that citrus flavor. But they're like a blank canvas inviting all sorts of variations, such as making an indentation in the center before baking and sticking in a bit of jam. I recommend reading the many comments for suggestions and trouble-shooting.
I've added citrus oils to the dough, and they were lovely. I've added peppermint oil and dipped half in melted dark chocolate, also delicious. Yes, the recipe is a good canvas for many variations. I'm thinking of adding a little cardamom and drizzling white chocolate for the next batch.
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https://food52.com/recipes/14625-cream-cheese-cookies