Raspberry Bow Tie Cookies are a festive 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. I found a recipe for Bow Tie Cookies made with apricot jam. 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 cookies are amazing! Don’t take my word for it though…get baking and try them yourself!!!
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 in one sitting.
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.
These 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!!!
Update: Several readers have emailed stating their cookies open up during baking. Several others have not had any problems. I have remade these cookies and tried several different folding methods. I recommend folding the ends together over your index finger. Overlap the corners by at least a 1/4 of an inch. Press the two corners together firmly using your index finger and thumb. Place cookie on baking sheet. Press the folded sides down so they are not rounded. Bake as directed. Please continue to email your suggestions and let me know how this works!
Holiday cookies with raspberry jam.
- 8 oz cream cheese softened
- 8 oz butter softened
- 3/4 cup powdered sugar
- 1/2 teaspoon vanilla
- 2 1/2 cups flour
- 1/2 cup raspberry jam
- powdered sugar for dusting cookies
- In a mixing bowl, mix cream cheese and butter together.
- Mix in powdered sugar and vanilla.
- Mix in flour. Beat until all flour is incorporated into dough.
- 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. 1/8" thick.
- Trim edges and cut into 2 inch squares.
- Place 1/2 teaspoon of jam on each square. Spread jam on dough.
Fold two corners together over your index finger. 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.
Prep time does not include time to chill dough in refrigerator.
Update: I recommend folding the ends together over your index finger. Overlap the corners by at least a 1/4 of an inch. Press the two corners together firmly using your index finger and thumb. Place cookie on baking sheet. Press the folded sides down so they are not rounded. Bake as directed.
Other Great Cookies to Try