Cream Cheese Swirls
- Active Time 15m
- Total Time 35m
Yields about 4 dozen cookies
Piping is easier if the butter and cream cheese are at room temperature. Also, 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
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 minutes. Transfer the cookies
to a rack to cool completely. Fill each indentation with about 1/8 tsp. of preserves.
Recipe reprinted by permission of <I>Fine Cooking<. All rights reserved.
nutrition information per serving
88 calories; 6g total fat; 16mg cholesterol; 15mg sodium; 9g carbohydrates; 0g fiber; 1g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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