Yield: 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.
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I have been making these since the recipe first came out in the 1997 magazine. They are so easy to make (always super-easy to pipe out for me), so pretty looking and delicious!
Even with my largest star tip and everything at room temperature, these were nearly impossible to pipe. After destroying two pastry bags, I gave up and shaped them by hand. THe hand shaped ones weren't nearly as good as the ones I managed to pipe. I may try this in a cookie press in the future, as they were very tasty cookies.
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