My Recipe Box

Cream Cheese Swirls

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Yields about 4 dozen cookies.

  • by Abigail Johnson Dodge from Fine Cooking
    Issue 24

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 oz. (16 Tbs.) unsalted butter, at room temperature
  • 8 oz. cream cheese, at room temperature
  • 1 cup sugar
  • 1 tsp. vanilla extract
  • 10 oz. (2-1/4 cups) all-purpose flour
  • Apricot or raspberry preserves

Heat the oven to 350°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 11/2 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.

nutrition information (per serving):
Size : per cookie; Calories (kcal): 90; Fat (g): 6; Fat Calories (kcal): 50; Saturated Fat (g): 3; Protein (g): 1; Monounsaturated Fat (g): 2; Carbohydrates (g): 9; Polyunsaturated Fat (g): 0; Sodium (mg): 15; Cholesterol (mg): 15; Fiber (g): 0;

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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