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A few years ago I discovered, in the dark recesses of my parents’ kitchen cabinets, a cookie press, circa 1963, that my mom had ordered by sending in proofs-of-purchase from U & I Sugar. This recipe was inspired by one I came across in the recipe book that came with the cookie press. Since I never had much luck with the press, though, I adapted the recipe so I could make it with a pastry bag and a star tip. I gave the fruits of my labor, these Cream Cheese Pinwheels, to all my friends one Christmas, and they have been at the top of the most requested cookie list ever since.
Game plan: You will need a 12- to 18-inch pastry bag fitted with a star tip in order to pipe the pinwheels. The size of the cookies will vary depending on the size of the tip you use. We’ve made these with a 1/2-inch-wide star tip, which formed 2-inch-wide cookies.
This recipe was featured as part of our Holiday Cookies photo gallery.
For the cream cheese fans, we also recommend our cream cheese frosting recipe to add to cookies, cakes, and muffins.
by Dan Koday | Pale pink in color, rosé looks pretty divine submerged in a half-melted ice bucket drenched by sunlight...