Jam-Filled (Bow-Tie) Cookies | Cookies can be frozen or stored in a sealed container for up to 3 months.
INGREDIENTS
8 ounces cream cheese, softened
1 cup (2 sticks) butter, softened
2½ cups all-purpose flour, sifted, plus more for rolling out the dough
¾ cup good-quality jam (peach, apricot, or your favorite variety)
1 large egg, beaten
powdered sugar, for dusting the cookies
PREPARATION
- In a mixer, beat the cream cheese and butter until light and fluffy (about 3 minutes). Scrape down the bowl and paddle.
- With mixer on low, add flour gradually, beating well after each addition. Mix until a smooth dough forms.
- Turn dough out onto a work surface dusted with flour and knead briefly to form a ball. Divide dough into three equal portions and wrap each in plastic or waxed paper. Flatten each piece of dough into a square and refrigerate overnight.
- Heat oven to 400°F.
- Line three cookie sheets with a Silpat or parchment paper.
- Remove one piece of dough from the refrigerator and roll it out on a lightly floured surface into a ⅛-inch-thick rectangle. Trim the rough edges of the dough so the sides are straight, and so the piece of dough measures 8 inches by 8 inches.
- Cut dough into 2-inch squares.
- Spoon ½ teaspoon of jam onto the center of each square. Do not overfill. If overfilled they don’t seal properly and will open up in the oven.
- Fold one corner into the center, dab with the beaten egg, and then bring the opposite corner into the center. Pinch firmly together to seal the corners.
- Transfer cookies to cookie sheet and repeat the process with the remaining dough.
- Bake one sheet at a time until lightly browned on the bottoms and puffed, 10 to 12 minutes.
- Transfer to a rack to cool completely then dust with powdered sugar.
Cookies can be frozen or stored in a sealed container for up to 3 months.
Metro Monthly is a local news and events magazine based in Youngstown, Ohio. We circulate throughout the Mahoning Valley and offer print and flipbook editions. Be sure to visit our publication’s website for news, features, Mahoning Valley history and the Metro Monthly Calendar. Office: 330-259-0435.
© 2021 Metro Monthly. All rights reserved.
