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.
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 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.
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!!!
These delicious cookies go by many different names - bow tie cookies, kolache cookies, kolachy cookies, Polish cream cheese cookies, and jam cookies.
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 have the most success using an egg white wash.
Other Great Cookie Recipes
- Chocolate Chocolate Chip Cookies
- Coconut Macaroons
- Chocolate Crinkles
- Oatmeal Chocolate Chip Cookies
- Toffee Chip Cookies
- Cranberry Orange Swirl Cookies
- Dark Chocolate Oat Cookies
- Oatmeal Cranberry Cookies
- Thumbprint Cookies
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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
Ingredients
Instructions
- 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. ⅛" thick.
- Trim edges and cut into 2 inch squares.
- Place ½ teaspoon of jam on each square.
- Mix egg white together with 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.
Video
Notes
Nutrition
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 🙂
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.
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
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 🙂