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.
Ingredients
- 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
Nutritional Information
- Nutritional Sample Size per cookie
- Calories (kcal) : 90
- Fat Calories (kcal): 50
- Fat (g): 6
- Saturated Fat (g): 3
- Polyunsaturated Fat (g): 0
- Monounsaturated Fat (g): 2
- Cholesterol (mg): 15
- Sodium (mg): 15
- Carbohydrates (g): 9
- Fiber (g): 0
- Protein (g): 1
Preparation
- 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.
Ingredient Spotlight
-
IN THIS RECIPERaspberry Preserves
-
IN THIS RECIPEApricot Preserves
-
IN THIS RECIPECream Cheese
-
FEATUREDChinese Black Rice
Reviews
Rate or Review
Reviews (2 reviews)
-
LeahF | 12/11/2008I 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!
-
BetseyB | 12/22/2007
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.
What We're Cooking Now
-
Collection17 Ideas for Sunday Grilling
-
CollectionFresh Corn Fast
-
Collection
Summer Gazpacho
-
![]()
CollectionThe Best Culinary Mashups
-
![]()
CollectionChopped Salads, Summer's Perfect Meal
-
![]()
CollectionOur 12 Best Summer Watermelon Recipes
-
![]()
CollectionA Dozen Desserts Inspired By Country Fairs
Double Check
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipe
This note is only visible to you.Double Check
Are you sure you want to delete your notes for this recipe?You must be a Fine Cooking subscriber to access this feature.
Or learn more
Already a subscriber?
Log in
Write a Review