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Raspberry Bow Tie Cookies

Delight in the nostalgic taste of Raspberry Bow Tie Cookies, featuring buttery dough wrapped around sweet raspberry filling, perfect for family gatherings or cozy evenings.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 120
Ingredients Method Notes

Ingredients
  

Dough Ingredients
  • 2 cups all-purpose flour A key player in creating the perfect, crispy texture.
  • 1/2 cup unsalted butter, softened Adds depth and a melt-in-your-mouth quality.
  • 8 oz cream cheese, softened Provides luscious creaminess.
  • 1/4 cup granulated sugar A touch of sweetness to complement the filling.
  • 1 teaspoon vanilla extract Enhances the overall flavor profile.
  • 1/4 teaspoon salt Rounds out the flavors beautifully.
Filling and Toppings
  • 1/2 cup raspberry jam or preserves Provides vibrant flavor.
  • 1 each egg, beaten For egg wash, gives a golden finish.
  • as needed powdered sugar for dusting For presentation.

Method
 

Preparation of Dough
  1. In a large bowl, beat together the softened butter and cream cheese until smooth and creamy.
  2. Add the granulated sugar, vanilla extract, and salt, mixing until fully combined.
  3. Gradually add the flour, continuing to mix until the dough comes together.
  4. Wrap the dough in plastic wrap and refrigerate it for at least one hour.
Preheat Oven and Prepare Dough
  1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. After the dough has chilled, turn it out onto a lightly floured surface and roll it out to about 1/4-inch thickness.
Cut and Fill Cookies
  1. Using a sharp knife or pizza cutter, cut the dough into squares measuring about 2 inches by 2 inches.
  2. In the center of each square, place a small spoonful of raspberry jam.
  3. Carefully fold the edges to form a bow tie shape, pinching the corners to seal tightly.
Bake Cookies
  1. Brush each cookie generously with the beaten egg.
  2. Place the cookies on the prepared baking sheet, leaving enough space between them.
  3. Bake for 12-15 minutes or until the edges turn lightly golden brown.
Cool and Dust
  1. Allow the cookies to cool on a wire rack for a few minutes.
  2. Dust lightly with powdered sugar before serving.

Notes

Chill the dough for flakier cookies. Experiment with different fillings such as apricot or cherry jam for variety.