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Cream Cheese Swirls

Source: Fine Cooking - Issue No. 24
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Active Time:  15 Minutes
Total Time:  35 Minutes
  Yields about 4 dozen cookies
Piping is easier if the butter and cream cheese are at room temperature and if you work with small amounts of dough in the piping bag.
8 ounces unsalted butter, at room temperature
8 ounces cream cheese, at room temperature
1 cup sugar
1 teaspoon vanilla extract
2 1/4 cups all-purpose flour
Apricot or raspberry preserves
Cream Cheese Swirls Recipe at
Heat the oven to 350 degrees F. With a wooden spoon or a mixer, beat the butter, cream cheese, and sugar until very smooth, scraping down the sides of the bowl often (if you’re using an electric mixer, set it on medium speed). Stir in the vanilla. Add the flour; mix until just combined. Fit a pastry bag with a wide star tip and fill the bag with the dough. On parchment-lined cookie sheets, pipe the dough in 1 1/2-inch “S” shapes about 1 1/2 inches apart. Press your thumb into each end of the “S”, leaving a small indentation. Bake until light brown around the edges, 17 to 19 min. Transfer the cookies to a rack to cool completely. Fill each indentation with about 1/8 tsp. of preserves.

Recipe reprinted by permission of Fine Cooking Magazine. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Yields about 4 dozen cookies
Calories: 88
Fat. Total: 6g
Protein: 1g
Carbohydrates, Total: 9g
Sodium: 15mg
% Cal. from Fat: 61%
Cholesterol: 16mg
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