A soft cookie filled with raspberry jam, these raspberry bow tie cookies always get plenty of raves!
Raspberry Bow Tie Cookies are a perfect cookie to add to your holiday cookie tray.
Thanksgiving is over and the Christmas season has begun! I spent the day after Thanksgiving relaxing and baking.
I just can't get out to the stores to fight the crowds. No sale is worth that amount of craziness for me.
I would much rather be in my kitchen baking! These raspberry bow tie cookies are my kick off to the holiday season!
I started out the day reading old cooking magazines. I have a huge collection and browse through them from time to time.
While reading, I found a recipe for Bow Tie Cookies made with apricot jam. To mix things up a bit I decided to use raspberry jam instead of apricot jam.
I also changed the dough up just a bit. The original recipe did not have any sugar or vanilla. I wanted a cookie that would melt in your mouth and decided to add powdered sugar to the dough.
These delicious cookies go by many different names - bow tie cookies, kolache cookies, kolachy cookies, Polish cream cheese cookies, and jam cookies.
The hardest part about making Raspberry Bow Tie Cookies is you have to chill the dough before rolling it out. This requires just a bit of planning.
Sometimes when I'm making cookies, I want to get it all done at once.
If you tried to roll this dough out right away, you'd have a sticky mess. I made these in the morning, threw them in the fridge and finished them in the afternoon.
Raspberry bow tie cookies are as fun to make as they are to eat! They also make an impressive gift during the holidays! Get Baking!!!
When cookies come out of the oven, allow the cookies to cool just slightly and then place cookies on a baking rack to continue cooling.
Recipe tips
- Be certain to allow dough to fully chill before rolling out
- Place just a small amount of jam in the center of each cookie
- Use cookie sheets lined with parchment paper or a silicone mat
- Just before serving, sprinkle with powdered sugar
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If you make this recipe, I’d love to hear about it! Leave a comment below and snap a picture and tag me on Instagram @beyondthechickencoop
Check out all my holiday recipes!
Raspberry Bow Tie Cookies
Equipment
Ingredients
Instructions
- In a mixing bowl, mix cream cheese and butter together.8 oz cream cheese, 8 oz butter (1 cup)
- Mix in powdered sugar and vanilla.¾ cup powdered sugar, ½ teaspoon vanilla
- Mix in flour. Beat until all flour is incorporated into dough.2 ½ cups flour
- Divide dough in half. Wrap each half in plastic wrap, flattening into a 4 inch disc.
- Refrigerate for at least one hour or overnight.
- When ready to bake, work with one disc of dough at a time.
- Place on a lightly floured surface and roll into a rectangular shape until dough is approx. ⅛" thick.
- Trim edges and cut into 2 inch squares.
- Place ½ teaspoon of jam on each square.½ cup raspberry jam
- Mix egg white together with water.1 egg white, 1 Tablespoon water
- Fold two corners together over your index finger. Place a dab of egg white mixture between overlapping corners of cookies. Press firmly together so the dough is fused.
- Place on a baking sheet lined with parchment paper. Press folded sides down slightly so they are not rounded. This will help prevent cookies from coming apart while baking.
- Bake for 10 minutes in a preheated 400 degree oven.
- Cool on a baking rack. Sprinkle with powdered sugar when completely cooled.powdered sugar for dusting cookies
Video
Notes
- Be certain to allow dough to fully chill before rolling out
- Place just a small amount of jam in the center of each cookie
- Use cookie sheets lined with parchment paper or a silicone mat
- Just before serving, sprinkle with powdered sugar
Nutritional Disclaimer:
Nutritional information is provided as a courtesy and should only be construed as an estimate rather than a guarantee. To obtain the most precise nutritional information in a provided recipe, you should calculate the nutritional information with the exact ingredients you are using when preparing the recipe using your preferred nutrition calculator.
Nutrition
Beth says
these are also really YUMMY made with pineapple filling!
Kathy says
Hi Beth,
I haven't tried pineapple filling, but it sounds delish! I'll need to give it a try.
Carol Zane says
How long will these cookies keep in containers? I make a lot of different cookies to plate up and deliver to people. I don't have a deep freezer (broke a few months back) and normally not a lot of room in my kitchen freezer. I'm trying to plan my attack starting with the cookies that will keep the longest first. I do have airtight containers for storage.
Kathy says
Hi Carol,
I would plan on 3-4 days in an airtight container. Store in a single layer with waxed paper or parchment paper between each layer. Don't add the sprinkling of powdered sugar until the day you will use.
Enjoy and Happy Baking,
Kathy 🙂
Jan says
It looks delicious, but I have a question, typical Kolacky uses two sticks of butter.
This does work well then with one stick? These look amazing!
Kathy says
Hi Jan,
I use 8 ounces of butter which is two sticks or 1 cup of butter.
Enjoy! 🙂
kasia says
…these are polish kołaczki.
Kathy says
Hi Kasia,
These favorite cookies seem to go by a lot of different names, but whatever you call them they are always delicious!
Thanks for the information! 🙂
DENISE says
Can you freeze them after they are baked?
Kathy says
Hi Denise,
You can freeze these cookies after they are baked. Allow the cookies to fully cool and then place in a freezer safe container. Place a layer of waxed paper between each layer of cookie to help prevent sticking.
Enjoy 🙂
Chandra says
Polish Klotchi cookies (which these are) do not freeze well after baking. The dough gets dense and mushy. You can freeze before baking. They also only last well a couple of days so plan accordingly.
Kathy says
Thank you for your comment. Freezing the dough is a great idea. I have also been able to successfully freeze the cookies after they are baked.
Kathy 🙂
Fiorella says
I tried it but it’s difficult to keep them from falling apart during baking. I used water and also egg whites. I also tried to fuse them very carefully and allowed them to rest and re pressed them once more before entering the oven. They are pretty good.
Mary says
After many tries, I found putting egg wash again right before baking kept them all together. Woo hoo!!
Kathy says
Hi Mary,
Thanks for your tip!!! 🙂
Kathy
Cathleen says
About how many cookies does one batch make?
Kathy says
This recipe yields 24 cookies.
Enjoy! 🙂
J says
The easiest way to keep them from unfolding is to use two toothpicks in the overlap at apposing angles to form a v, instead of the egg white.
Alyssa says
So delicious! Made these for the first time and they turned out great! Im thinking about making them with a nut filling next?? would anyone recommend that ?
Kathy says
Thanks, Alyssa! So glad you loved them!!! I have only filled these with raspberry and apricot jam. If you try a nut filling, you might try something similar to a rugelach filling. Let me know if you give it a try. I'd love to know how they turn out.
Happy Baking!
Kathy 🙂
Dee says
absolutely make these with nut filling
Ground walnuts, mixed with sugar, milk and butter
Nancy says
Yes, these cookies are a tradition in my family. All different flavors...poppyseed, nut, prune, raspberry, etc..
Sooo delicious and makes for a pretty dish of cookies with all the different colors
Kathy says
Sounds good! 🙂
Rebecca says
This recipe is absolutely delicious and I made it with apricot preserve. The I changed the temperature to 375 and the time to 9 minutes because my first three batches burned on the bottom and seemed to open around the last two minutes! Very frustrating!
This way worked 👍great
Kathy says
Thanks for sharing your tips!
Lori says
Just divine!
Kathy says
Thanks 🙂